Summer Pasta With Walnuts

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

8	ounces	uncooked farfalle -- (bow tie pasta)
2	medium	yellow squash -- (1-1/2 cups)
1	medium	zucchini -- (1-1/2 cups)
2	cups	fresh corn kernels -- (3 ears)
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	teaspoon	salt
1/4	teaspoon	pepper
1 1/2	cups	diced seeded tomato
1/2	cup	chopped walnuts -- toasted
1	bunch	basil sprig -- (optional)

Preparation:

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.