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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