Tomato and Corn Pasta by Deborah Adams

Serves: 8

Ingredients

• 3 cups uncooked elbow macaroni
• 1 (15 oz.) can lima beans, rinsed and drained
• 2 cups cherry tomatoes (one pint)
• 4 fresh ears of corn, cut off cob (about 1 cup)
• ¼ cup red onion, chopped
• ¼ cup red bell pepper, chopped
• ¼ cup yellow bell pepper, chopped
• 2⁄3 cup ricotta cheese
• ¼ cup Parmesan cheese, grated
• 1 tbsp. olive oil
• 1 tsp. minced garlic
• 1 tsp salt
• ½ tsp. pepper
• 2 cups salad greens
• 10 basil leaves, torn

Instructions

1. Cook pasta according to directions on the package. Drain and toss in a big bowl. Stir in olive oil.
2. Add all other ingredients, except salad greens, and stir gently to combine.
3. Serve on a bed of salad greens.
4. *You can replace the lima beans with any other canned and cooked bean of your choice.