Ricotta, Tomato & Corn Pasta

Name: Ricotta, Tomato & Corn Pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: Europe, Italian
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

1 review

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

Updated: Feb. 15, 2022

I love to make healthy meals with produce from my latest farmers market trip. This pasta takes just 30 minutes from pantry to dinner table. You can easily make it a meat entree by adding cooked, shredded chicken. —Jerilyn Korver, Bellflower, California

Ricotta, Tomato & Corn Pasta Recipe photo by Taste of Home

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

Directions

Cook pasta according to package directions. Drain and rinse with cold water; drain well.

In a large bowl, combine beans, tomatoes, corn, onion, ricotta and Parmesan cheeses, basil, oil, garlic, salt, rosemary and pepper. Stir in pasta. Add arugula; toss gently to combine. If desired, sprinkle with parsley. Serve immediately.

Nutrition Facts

1-1/2 cups: 275 calories, 5g fat (1g saturated fat), 7mg cholesterol, 429mg sodium, 46g carbohydrate (4g sugars, 8g fiber), 13g protein. Diabetic Exchanges: 3 starch, 1 lean meat.