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 (optional)

# Method:

01 - Bring a large pot of salted water to a boil. Cook the ditalini pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain and 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 into the skillet and stir constantly for 1 minute to create a roux.

04 - Gradually whisk in half-and-half and vegetable broth. Continue whisking until smooth and starting to thicken, about 3 to 4 minutes.

05 - Stir in Parmesan cheese, salt, black pepper, and red pepper flakes if using. Let sauce simmer gently for an additional 2 minutes.

06 - Add drained pasta to the sauce, tossing to coat thoroughly. Adjust consistency by gradually adding reserved pasta water if needed.

07 - Remove from heat. Garnish with chopped fresh parsley and extra Parmesan as desired. Serve immediately.

# Expert Advice:

01 -

It's ready in 30 minutes, which means you can serve dinner without the usual stress.
The creamy sauce tastes luxurious but won't leave you feeling stuffed—half-and-half does that magic trick.
Garlic lovers will find their people in this bowl.

02 -

Don't skip whisking the flour in—lumpy sauce is frustrating and easily avoided by going slow.
Reserve pasta water before you drain; it's your secret tool for fixing the sauce consistency if it gets too thick.
Taste before serving and adjust salt and pepper—that's when you own the dish.

03 -