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Recipes

Spring Pasta With Walnuts

Categories:
main dish, pasta, low fat

8 ounces uncooked farfalle (bow-tie pasta)
2 medium yellow squash; halved lengthwise,
and sliced - (abt 1 1/2 cups)
1 medium zucchini; halved lengthwise,
and sliced - (abt 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 teaspoon salt
1/4 teaspoon freshly-ground black 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. This recipe yields 4 servings. Nutritional Information Per Serving: Calories: 239; Sodium: 305 mg; Fat: 7.5 g; Cholesterol: 6 mg; Protein: 12 g; Calcium: 124 mg.


Source: "Advocate Health Care's Recipes for Health at http://www.advocatehealth.com" S(Formatted for MC5): "12-13-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 209 Calories (kcal); 11g Total Fat; (43% calories from fat); 10g Protein; 23g Carbohydrate; 4mg Cholesterol; 498mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 5 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00



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