RICOTTA, TOMATO & CORN PASTA

Ricotta, Tomato & Corn Pasta image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 15

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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

Steps:

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 : Calories 275 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 429mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 8g fiber), Protein 13g protein. Diabetic Exchanges