Minestrone Pasta Sauté with Ricotta
- 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 (15-ounce) can kidney beans, rinsed and drained
- 1 (24-ounce) jar marinara sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup cheese, Ricotta
- 1/4 cup cheese, grated Parmesan
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
In large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/4 cup pasta cooking water, then drain pasta. Meanwhile, heat oil in large skillet over medium-high heat. Add carrots, garlic and onion; cook 3 minutes or until vegetables start to soften, stirring occasionally. Add kale and green beans to skillet; 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. Return skillet to medium-high heat. Add ground beef; cook 6 to 8 minutes or until meat is cooked through, breaking up meat with side of spoon. Spoon off any excess fat.
Reduce heat to medium-low. Add kidney beans, marinara sauce, salt, pepper, pasta, 1/4 cup pasta cooking water and cooked vegetable mixture to skillet with beef. Cook 2 minutes or until everything is warmed through, stirring occasionally. Divide pasta between 4 pasta bowls or plates, top with Ricotta and Parmesan.