Ricotta, Tomato & Corn Pasta Recipe: How to Make It

Ingredients

• 3 cups uncooked whole wheat elbow macaroni (about 12 ounces)
• 1 can (15 ounces) 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 part-skim ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon pepper
• 3 cups arugula or baby spinach
• Chopped fresh parsley, optional