Minestrone Pasta Saute with Ricotta

Recipe courtesy of Lori Yates of “Foxes Love Lemons” on behalf of Milk Means More Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4

8 ounces ditalini pasta

1 1/2 tablespoons extra-virgin olive oil

3 carrots, finely diced

3 cloves garlic, minced

1/2 medium onion, chopped

1/2 bunch kale, thinly sliced

1/2 pound green beans, trimmed and halved

1/4 cup dry white wine

1/2 pound lean ground beef (optional)

1 can (15 ounces) kidney beans, rinsed

and drained 1 jar (24 ounces) marinara sauce 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 cup Ricotta cheese 1/4 cup grated Parmesan cheese In large pot of boiling salted water, cook pasta according to package instructions. Reserve

1/4 cup pasta cooking water then drain pasta.

In large skillet over medium-high heat, heat oil. Add carrots, garlic and onion; cook 3 minutes, or until vegetables start to soften, stirring occasionally. Add kale and green beans; cook 3 minutes, or until green beans are tender-crisp, stirring occasionally.

Add wine to skillet; cook 2 minutes, or until most liquid has evaporated. Transfer vegetables to medium bowl. If including meat, return skillet to medium-high heat. Add ground beef; cook 6-8 minutes, or until meat is cooked through, breaking up with side of spoon. Spoon off excess fat.

Reduce heat to medium-low. Add kidney beans, marinara sauce, salt, pepper, pasta, reserved pasta cooking water and cooked vegetable mixture to skillet with beef, if using. Cook 2 minutes, or until warmed through, stirring occasionally. Divide pasta between four pasta bowls or plates and top with Ricotta and Parmesan cheeses.