Ricotta, Tomato and Corn Pasta

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 3 cups uncooked whole wheat elbow macaroni
  • 15 oz. can cannellini beans, rinsed and drained
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh or frozen corn, thawed
  • 1/2 cup finely chopped red onion
  • 1/2 cup ricotta
  • 2 tbsp. minced fresh basil or 2 tsp. dried basil
  • 1 tbsp. olive oil
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • 1 tsp. minced fresh rosemary
  • 1/2 tsp pepper
  • 3 cups arugula or baby spinach
  • Chopped fresh parsley

Directions

  1. Cook pasta as directed. Drain and rinse with cold water; drain well.

  2. In a bowl, combine beans, tomatoes, corn, onion, cheeses, basil, oil, garlic, salt, rosemary and pepper. Stir in the pasta. Add the arugula and parsley; toss gently. Serve immediately.

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