Ricotta, Tomato & Corn Pasta Recipe

Ingredients For Ricotta, Tomato & Corn Pasta Recipe

• 3 cup Uncooked whole wheat elbow macaroni
• 1 can Cannellini beans, rinsed and drained
• 2 cup Cherry tomatoes, halved
• 1 cup Fresh or frozen corn, thawed
• 0.5 cup Finely chopped red onion
• 0.5 cup Part Skim Ricotta Cheese
• 0.25 cup Grated Parmesan Cheese
• 2 teaspoon Tablespoons minced fresh basil or 2 dried basil
• 1 tablespoon Olive oil
• 3 Garlic cloves, minced
• 1 teaspoon Salt
• 1 teaspoon Minced fresh rosemary or 1/2 dried rosemary, crushed
• 0.5 teaspoon Pepper
• 3 cup Arugula or baby spinach
• Chopped fresh parsley, optional