Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        uncooked farfalle -- (bow tie pasta)
   2      medium        yellow squash -- (1-1/2 cups)
                        halved lengthwise and sliced
   1      medium        zucchini -- (1-1/2 cups)
                        halved lengthwise and sliced
   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
                        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.