minestrone pasta saute with ricotta recipe from organicgirl
minestrone pasta saute with ricotta recipe

minestrone pasta sauté with ricotta

our minestrone pasta sauté with ricotta recipe is a warming meal in a bowl. this sauté is robust and delicious - and nutritious! bite-size ditalini pasta topped with a tomato-based sauce of ground beef and tons of organicgirl SUPERGREENS makes a healthy dinner dish. perfect to come home to after a day of holiday shopping!

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4 servings
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20 mins to prep
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17 mins to cook

ingredients

8 ounces ditalini pasta
1-1/2 tablespoons extra virgin olive oil
3 carrots, finely diced
3 garlic cloves, minced
1/2 medium onion, chopped
1/2 bunch organicgirl© SUPERGREENS!, thinly sliced
1/2 pound green beans, trimmed and halved
1/4 cup dry white wine
1/2 pound ground beef
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



directions

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 supergreens! 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.

credit

photo & recipe credit to Lori Yates at foxeslovelemons.com

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