Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon garlic paste
- 1¼ cup ditalini pasta (175g, uncooked)
- 2 cups chicken broth (+ up to 1 additional cup if needed)
- ¼ teaspoon salt (plus more to taste)
- ½ cup Parmesan cheese (finely grated)
- ¼ cup heavy cream (+¼ more if desired)
- 2 tablespoons salted butter
- Black pepper (to taste)
- Fresh parsley (minced)
Instructions
- In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of garlic paste over medium-high heat until fragrant.
- Stir in 1¼ cups of ditalini pasta, coating it well in the oil. Pour in 2 cups of chicken broth and add ¼ teaspoon of salt. Stir frequently while cooking.
- After about 8 minutes, when most of the broth is absorbed, mix in ½ cup of finely grated Parmesan cheese, ¼ cup of heavy cream, and 2 tablespoons of salted butter until a creamy sauce forms.
- Season with additional salt and black pepper to taste. Garnish with minced fresh parsley before serving warm.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 500
- Sugar: 1g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg