Ingredients
Scale
- 1 1/2 cups dry ditalini pasta
- 2 1/2 – 3 cups chicken broth
- 3 cloves garlic (minced)
- 1/3 cup heavy cream
- 3-4 tablespoons salted butter
- 1/2 cup parmesan cheese (plus more for serving)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional toppings: fresh parsley and red pepper flakes
Instructions
- In a large skillet over medium-low heat, add olive oil and minced garlic. Sauté until fragrant (about 30 seconds).
- Add dry ditalini pasta, stirring to combine with the garlic.
- Pour in enough chicken broth to cover the pasta completely. Season with salt and pepper, bring to a boil, then cover and simmer for 9-10 minutes.
- Check pasta doneness; some broth will remain but will absorb as it cools.
- Drizzle in heavy cream while simmering, stirring gently for about 1 minute.
- Remove from heat and mix in butter and parmesan cheese until melted into a creamy sauce.
- Adjust seasoning if needed and serve immediately, garnished with optional toppings.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg