Ingredients
Main Ingredients
- 2 tablespoons Olive Oil Avocado oil is a great substitute.
- 1 tablespoon Garlic Paste Fresh minced garlic works just as well.
- 1.25 cups Ditalini Pasta You can swap for any small pasta shape.
- 2 cups Chicken Broth Go for vegetable broth to make it vegetarian.
- 0.25 teaspoon Salt Adjust to taste.
- 0.5 cups Parmesan Cheese Pecorino Romano is a sharper alternative.
- 0.25 cups Heavy Cream Lighten with half-and-half or coconut cream.
- 2 tablespoons Salted Butter Use unsalted butter if preferred.
- Black Pepper Freshly cracked is best.
- Fresh Parsley Can substitute with basil or omit.
Method
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the garlic paste and sauté for about 1 minute until fragrant.
- Stir in the Ditalini pasta and toss it with the garlic for a minute.
- Pour in the chicken broth and add salt. Bring to a boil.
- Reduce the heat and let it simmer for about 8-10 minutes or until the pasta is tender.
- Once cooked, stir in the Parmesan cheese and heavy cream. Mix well.
- Add the salted butter and stir until melted, creating a creamy sauce.
- Finish with freshly cracked black pepper and chopped parsley.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 15gFat: 25gSaturated Fat: 12gSodium: 700mgFiber: 2gSugar: 2g
Notes
Serve your creamy Ditalini Pasta hot, topped with extra Parmesan cheese and a sprinkle of fresh parsley for a pop of color. It pairs wonderfully with a side salad or some crusty bread for dipping. If you have leftovers, simply place them in an airtight container in the fridge; they will stay fresh for about 3 days. Add a splash of chicken broth or cream when reheating to restore the creamy texture. For extra flavor, consider adding cooked chicken or sautéed vegetables like spinach or peas. Adjust the cream and cheese to your taste.
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