Dinner for 8

Ricotta Tomato Corn Pasta

Name: Ricotta Tomato Corn Pasta
Total time: 30 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 cups uncooked whole wheat elbow macaroni; 1 can (15 oz) cannellini beans; 2 cups cherry tomatoes; 1 cup fresh or frozen corn; 1/2 cup finely chopped red onion; 1/2 cup part-skim ricotta cheese; 1/4 cup grated parmesan cheese; 2 tbsp minced fresh basil or 2 teaspoons dried basil; 1 tbsp olive oil; 3 cloves garlic; 1 tsp salt; 1 tsp minced fresh rosemary or 1/2 teaspoon dried rosemary; 1/2 tsp pepper; 3 cups arugula or baby spinach; chopped fresh parsley (optional)

Whole wheat macaroni mixes with beans, tomatoes, corn, greens, and seasoned ricotta for a warm pasta dinner.

$1.12per serving $

30 minstart to table

8servings

Italian Vegetarian Kid-friendly Budget Family Dinners Summer

Ingredients

3 cups uncooked whole wheat elbow macaroni
1 can (15 oz) cannellini beans
2 cups cherry tomatoes
1 cup fresh or frozen corn
1/2 cup finely chopped red onion
1/2 cup part-skim ricotta cheese
1/4 cup grated parmesan cheese
2 tbsp minced fresh basil or 2 teaspoons dried basil
1 tbsp olive oil
3 cloves garlic
1 tsp salt
1 tsp minced fresh rosemary or 1/2 teaspoon dried rosemary
1/2 tsp pepper
3 cups arugula or baby spinach
chopped fresh parsley (optional)

Steps

Boil the macaroni in salted water until tender, then drain it.
Heat the oil in a large skillet and cook the onion, garlic, rosemary, tomatoes, and corn for 6 minutes.
Stir in the beans, salt, pepper, and cooked macaroni, then heat for 3 minutes.
Fold in the arugula or spinach and cook for 2 minutes until wilted.
Stir in the ricotta, Parmesan, and basil, then serve hot.

Main ingredient on sale this week? See what to make with canned beans on sale.