Ditalini Pasta!

Ingredients

• 200 g Ditalini Pasta (small tube pasta, uncooked)
• 2 Tbsp Olive Oil (extra‑virgin recommended)
• 2 cloves Garlic (minced)
• 240 ml Chicken Broth (low‑sodium; can use vegetable broth for vegetarian version)
• 120 ml Heavy Cream (full‑fat for richness)
• 2 Tbsp Unsalted Butter (cut into knobs)
• to taste Salt
• to taste Black Pepper

Instructions

1. Sauté Garlic

   Heat the olive oil over medium heat in a sauté pan. Add the minced garlic and cook, stirring constantly, until fragrant but not browned, about 30 seconds.

   Time: PT1M

   Temperature: medium heat

2. Add Pasta

   Add the uncooked ditalini pasta to the pan and toss to coat evenly with the oil and garlic.

   Time: PT1M

   Temperature: medium heat

3. Add Liquids

   Pour in the chicken broth and heavy cream. Stir to combine and increase the heat to bring the mixture to a gentle simmer.

   Time: PT1M

   Temperature: medium heat

4. Cook Pasta & Reduce Sauce

   Let the pasta cook in the broth‑cream mixture, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 7 minutes. If the sauce looks too dry, add a splash of extra broth or water.

   Time: PT7M

   Temperature: medium heat

5. Finish with Butter

   Stir in the butter knobs until fully melted and the sauce becomes glossy. Season with salt and freshly ground black pepper to taste.

   Time: PT1M

   Temperature: medium heat

6. Serve

   Transfer the creamy ditalini to serving bowls and enjoy immediately. Optional: garnish with grated Parmesan or fresh parsley.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

12g

Carbohydrates

55g

Fat

18g

Fiber

2g