Can I make ditalini pasta without cream?

Yes, you can make a lighter version using broth instead of cream. This creates a simple ditalini pasta soup that is still full of flavor.

What is ditalini pasta best used for?

Ditalini pasta is best used for soups, creamy dishes, and quick dinners. Because of its small shape, it works perfectly in both light broths and rich sauces.

How do I keep ditalini pasta from sticking?

Stir the pasta while cooking and add a little oil after draining. This helps keep the tiny pasta tubes separate and smooth.

What protein can I add to ditalini pasta?

You can add chicken, beans, or vegetables. These options turn your dish into a more filling ditalini pasta dinner .

ditalini pasta

Description

This creamy Ditalini Pasta is the perfect comfort food for busy weeknights. Tender small tube pasta is tossed in a rich parmesan cream sauce with garlic, onion, spinach, and herbs for a cozy, satisfying meal that comes together quickly with simple pantry ingredients.

Ingredients

Scale

12 oz ditalini pasta
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
2 cups vegetable broth or chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
2 cups baby spinach
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup sun dried tomatoes, chopped (optional)
1/4 teaspoon red pepper flakes
Salt to taste
Black pepper to taste

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Instructions

Bring a large pot of salted water to a boil and cook the ditalini pasta according to package instructions until tender.
Drain the pasta and set aside.
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the broth and bring to a gentle simmer.
Add the heavy cream and stir until combined.
Mix in the basil, oregano, red pepper flakes, and sun dried tomatoes if using.
Add the cooked ditalini pasta to the skillet and stir well.
Gradually add the Parmesan cheese, stirring until melted and creamy.
Fold in the baby spinach and cook until wilted.
Season with salt and black pepper to taste.
Serve immediately with extra Parmesan cheese and fresh basil if desired.

Notes

For a lighter version, replace the heavy cream with additional broth. Avoid overcooking the pasta to maintain the best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Add a splash of broth or cream when reheating to restore the creamy consistency.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 520mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 15g
Cholesterol: 45mg