Ditalini Pasta Creamy Garlic

# What You'll Need:

→ Pasta

01 - 10.5 oz ditalini pasta

→ Sauce

02 - 1 tablespoon olive oil

03 - 4 cloves garlic, finely minced

04 - 2 tablespoons all-purpose flour

05 - 2 cups half-and-half

06 - 1/4 cup low-sodium vegetable broth

07 - 1/3 cup grated Parmesan cheese

08 - 1/2 teaspoon salt, or to taste

09 - 1/4 teaspoon freshly ground black pepper

10 - Pinch of red pepper flakes (optional)

→ Garnish

11 - 2 tablespoons fresh parsley, chopped

12 - Extra grated Parmesan cheese (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add ditalini pasta and cook until al dente according to package directions. Reserve 1/2 cup of pasta water before draining the pasta. Set aside.

02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.

03 - Sprinkle flour over the garlic and stir continuously for 1 minute to create a roux.

04 - Gradually whisk in the half-and-half and vegetable broth, stirring until smooth and slightly thickened, about 3 to 4 minutes.

05 - Stir in grated Parmesan, salt, black pepper, and red pepper flakes if using. Allow the sauce to simmer gently for 2 minutes.

06 - Add drained pasta to the sauce and toss to coat evenly. Adjust thickness by adding reserved pasta water gradually as needed.

07 - Remove from heat, garnish with chopped fresh parsley and additional grated Parmesan if desired. Serve immediately.

# Expert Tips:

01 -

The half-and-half gives you all the creamy satisfaction without the post-meal sluggishness of heavy cream
It comes together in under 30 minutes but tastes like it simmered all afternoon
The garlic flavor stays bright and forward not buried under dairy

02 -

The garlic must be minced not pressed or the texture becomes bitter and the flavor too aggressive
Adding half-and-half too fast will cause lumps pour in a thin stream while whisking vigorously

03 -