Ditalini Pasta
This creamy garlic ditalini pasta comes together in one skillet in 20 minutes. It's rich, buttery, and full of garlicky goodness.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 3 teaspoons minced garlic about 3 cloves
- 8 ounces dry ditalini pasta 1 ½ cups
- 2 cups chicken broth
- 1 cup half and half
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup freshly grated Parmesan
- 3 tablespoons salted butter
- fresh parsley for garnish
Instructions
- In a large skillet over medium heat, add 1 tablespoon olive oil and 3 teaspoons minced garlic and cook until the garlic is fragrant, about 1 minute.
- Add 8 ounces dry ditalini pasta, 2 cups chicken broth, 1 cup half and half, ½ teaspoon salt, and ½ teaspoon black pepper. Stir to combine, and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for 10-12 minutes, stirring occasionally until the pasta is tender.
- Once the pasta is tender, remove the skillet from the heat. Add ½ cup freshly grated Parmesan and 3 tablespoons salted butter, tossing to combine. Adjust seasoning by adding more salt and pepper if needed. Garnish with fresh parsley and serve.
Video
Notes
Storage & Reheating Instructions
- In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- To Reheat: Reheat in the microwave or on the stovetop at a low temperature until heated through. Add a splash of milk or chicken broth before reheating.
- In the Freezer: I don't recommend freezing this one, as the texture won’t hold up well.
Nutrition
Calories: 459kcal | Carbohydrates: 48g | Protein: 14g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 1054mg | Potassium: 265mg | Fiber: 2g | Sugar: 5g | Vitamin A: 589IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 1mg
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