Ingredients
3 cups uncooked whole wheat elbow macaroni (about 12 ounces)1 can (15 ounces) cannellini beans, rinsed and drained2 cups cherry tomatoes, halved1 cup fresh or frozen corn, thawed1/2 cup finely chopped red onion1/2 cup part-skim ricotta cheese1/4 cup grated Parmesan cheese2 tablespoons minced fresh basil or 2 teaspoons dried basil1 tablespoon olive oil3 garlic cloves, minced1 teaspoon salt 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed1/2 teaspoon pepper3 cups arugula or baby spinachChopped fresh parsley, optional
Preparation
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.
