Ricotta, Tomato & Corn Pasta

• 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. Cook pasta according to package directions. Drain and rinse with cold water; drain well.
2. 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.

whole wheat elbow macaroni, cannellini beans, cherry tomatoes, red onion, ricotta cheese, parmesan cheese, fresh basil, olive oil, garlic, salt, fresh rosemary, pepper, arugula, fresh parsley

Taken from www.tasteofhome.com/recipes/ricotta-tomato-corn-pasta/ (may not work)