INGREDIENTS
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8 ounces short pasta (I like campagnelle for this recipe, but penne or ziti will work just as well)
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1 small summer squash, quartered and sliced
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1 bunch asparagus, trimmed and cut into bite-sized pieces
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1 pint cherry tomatoes, cut in half
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1 cup ricotta cheese
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1/4 cup half and half
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Salt and pepper
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1/2 cup chopped walnuts
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Fresh basil for garnish