How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Ricotta, Tomato & Corn Pasta?

You need 15 ingredients. The key ingredients include: 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, and more.

Is Ricotta, Tomato & Corn Pasta suitable as pasta & noodles?

Yes, Ricotta, Tomato & Corn Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Ricotta, Tomato & Corn Pasta?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta, Tomato & Corn Pasta Recipe

Name: Ricotta, Tomato & Corn Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Ricotta, Tomato & Corn Pasta

Eats Now Editorial Team · 445 kcal · Pasta & Noodles

Ricotta, Tomato & Corn Pasta – a delicious recipe with whole wheat elbow macaroni, cannellini beans, cherry tomatoes, red onion, ricotta cheese, Parmesan cheese. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Ricotta, Tomato & Corn Pasta

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