Summer pasta with walnuts
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Summer pasta with walnuts
  Pasta    Walnuts  
Last updated 6/12/2012 1:25:29 AM. Recipe ID 59451. Report a problem with this recipe.
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      Title: Summer pasta with walnuts
 Categories: Pasta
      Yield: 4 Servings
 
      8 oz Uncooked farfalle -- (bow
           Tie pasta)
      2 md Yellow squash -- (1-1/2
           Cups)
           Halved lengthwise and
           Sliced
      1 md Zucchini -- (1-1/2 cups)
           Halved lengthwise and
           Sliced
      2 c  Fresh corn kernels -- (3
           Ears)
    1/2 c  Finely chopped fresh basil
      1 c  Low-fat ricotta cheese
    1/2 c  Low-fat buttermilk
    1/4 c  Grated Parmesan cheese
    3/4 ts Salt
    1/4 ts Pepper
  1 1/2 c  Diced seeded tomato
    1/2 c  Chopped walnuts -- toasted
           Basil sprig -- (optional)
 
  Cook pasta in boiling water 8 minutes. Add squash and zucchini;
  return to a boil, and cook 3 minutes. Add corn; cook an additional 2
  minutes. Drain well.
  
  Combine basil and next 5 ingredients (basil through pepper) in a large
  bowl. Add pasta mixture and tomato; toss gently to coat. Yield: 4
  servings (serving size:
        2    cups).
  
  




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Recipe ID 59451 (Apr 03, 2005)

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