Name: Creamy Garlic Parmesan Ditalini
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tablespoon olive oil; 4 clove garlic cloves (minced); 8 ounce ditalini pasta (about 1¾ cups, uncooked); 3 cup low-sodium chicken broth; ⅓ cup heavy cream; 2 tablespoon unsalted butter; ½ cup grated Parmesan cheese; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 1 tablespoon fresh parsley (chopped)

Instructions

Toast the pasta
Toast the pasta:
Heat 2 tablespoons olive oil in a medium saucepan over medium-low heat. Add 4 minced garlic cloves and 8 ounces ditalini and cook for 2 to 3 minutes, stirring constantly, until the garlic is fragrant and the pasta is lightly toasted.
Simmer
Simmer:
Pour in 3 cups low-sodium chicken broth and bring to a boil. Reduce the heat to low and simmer for 10 to 12 minutes, stirring often so the pasta doesn't stick, until most of the broth is absorbed and the ditalini is tender.
Make it creamy
Make it creamy:
Stir in ⅓ cup heavy cream and cook for 1 to 2 minutes, until it thickens and coats the pasta. Remove from the heat.
Finish and serve
Finish and serve:
Stir in 2 tablespoons unsalted butter and ½ cup grated Parmesan until melted and glossy. Season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper, sprinkle with 1 tablespoon chopped parsley, and serve the ditalini right away.

Tips

Stir often while the ditalini simmers, because the small pasta releases starch that creates the creamy sauce but can also stick to the pot. If the pasta is tender but still soupy, simmer for 1 to 2 more minutes; if it gets too thick, add 2 tablespoons broth. Stir in 1 cup frozen peas or shredded chicken to make it a full meal.

Storage

Store leftover ditalini in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat with 2 to 3 tablespoons broth or milk, stirring until creamy again. Freezing isn't recommended.