Description
Looking for tasty ditalini pasta recipes? Explore our collection of easy-to-follow dishes for soups, casseroles, and more!
Ingredients
Scale
- 1 cup ditalini pasta
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can of diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 can of kidney beans, drained
- Fresh basil and Parmesan for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the ditalini pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant.
- Stir in the chopped spinach and cook for 2-3 minutes, until wilted. Add the sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and red chili flakes, if using.
- Toss the cooked ditalini pasta into the skillet, mixing well to coat the pasta in the creamy sauce. Use the reserved pasta water to adjust the sauce consistency if needed.
- Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves.
- Prep Time: 10 min
- Cook Time: 15 min