Spring Pasta With Walnuts

[Guest guest]

Low calorie compared to alfredo sauce.

Mari

 

Spring Pasta With Walnuts

 

8 ounces uncooked farfalle (bow-tie pasta)

2 medium yellow squash, halved lengthwise and sliced

(about 1-1/2

cups)

1 medium zucchini, halved lengthwise and sliced (about

1-1/2 cups)

2 cups frozen corn kernels

1/2 cup finely chopped fresh basil

1 cup low-fat ricotta cheese

1/2 cup low-fat buttermilk

1/4 cup grated Parmesan cheese

3/4 tsp. salt

1/4 tsp. pepper

1-1/2 cups diced seeded tomatoes

1/2 cup chopped walnuts, toasted

 

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 tomatoes; toss gently to coat.

Sprinkle with

walnuts, and serve immediately.

 

Makes 4 servings.

 

Nutritional information per serving:

calories: 239; sodium: 305mg; fat: 7.5g; cholesterol:

6mg; protein:

12g;

calcium: 124mg

 

 

 

 

 

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[Guest guest]

Mari,

You have such great recipes, you keep sending in. I mean to comment on them.

This and those apricot recipes you have sent in caught my eye in particular.

Can't wait to try several of them.

Thanks and keep it up, please.

Judy

-

Mari 84

Monday, January 15, 2007 9:28 PM

Spring Pasta With Walnuts

 

 

Low calorie compared to alfredo sauce.

Mari

 

Spring Pasta With Walnuts

 

8 ounces uncooked farfalle (bow-tie pasta)

2 medium yellow squash, halved lengthwise and sliced

(about 1-1/2

cups)

1 medium zucchini, halved lengthwise and sliced (about

1-1/2 cups)

2 cups frozen corn kernels

1/2 cup finely chopped fresh basil

1 cup low-fat ricotta cheese

1/2 cup low-fat buttermilk

1/4 cup grated Parmesan cheese

3/4 tsp. salt

1/4 tsp. pepper

1-1/2 cups diced seeded tomatoes

1/2 cup chopped walnuts, toasted

 

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 tomatoes; toss gently to coat.

Sprinkle with

walnuts, and serve immediately.

 

Makes 4 servings.

 

Nutritional information per serving:

calories: 239; sodium: 305mg; fat: 7.5g; cholesterol:

6mg; protein:

12g;

calcium: 124mg

 

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