Ingredients
Scale
- 1 ½ cups dry ditalini pasta
- 2 ½ – 3 cups chicken broth
- 3 cloves garlic (minced)
- ⅓ cup heavy cream
- 3–4 tablespoons salted butter
- ½ cup parmesan cheese
- Salt and pepper to taste
- Optional: fresh parsley and red pepper flakes
Instructions
- In a large skillet over medium-low heat, add olive oil and sauté minced garlic until fragrant.
- Add ditalini pasta, stirring to coat with garlic.
- Pour in chicken broth to cover the pasta completely; season with salt and pepper. Bring to a boil.
- Cover the skillet, reduce heat, and simmer for 9-10 minutes until pasta is tender.
- Stir in heavy cream over low heat for about one minute until well combined.
- Remove from heat; mix in butter and parmesan cheese until melted and creamy.
- Adjust seasoning as needed; serve garnished with parsley and red pepper flakes if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Pan Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 430
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg