Minestrone Pasta Sauté with Ricotta
Recipe courtesy of Lori Yates of“Fox es Love Lemons” on behalf of Milk Means More Prep time: 15 minutes Cook time: 15 minutes Servings: 4
•8 ounces di ta li ni pasta
•11/2 tablespoons extra-virgin olive oil
•3 carrots, fine ly diced
•3 cloves garlic, minced
•1/2 medium onion, chopped
•1/2 bunch kale, thinly sliced
•1/2 pound green beans, trim med 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) marina ra 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.