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)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook ditalini pasta until al dente according to package directions. Reserve 1/2 cup pasta water, 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 but not browned.

03 - Sprinkle flour into the skillet and stir continuously for 1 minute to form a roux.

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

05 - Stir in grated Parmesan, salt, black pepper, and red pepper flakes if using. Simmer gently for 2 minutes.

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

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

# Expert Tips:

01 -

It comes together in 30 minutes, so you can have dinner on the table before 7 PM without stress.
The half-and-half keeps it creamy but won't leave you feeling sluggish afterward.
Garlic lovers will recognize this as their people, but it's balanced enough that even skeptics come back for seconds.

02 -

Don't let the garlic brown or it turns bitter and ruins the whole dish—medium heat is your friend here.
The pasta water is liquid gold for adjusting sauce consistency, so always reserve it before you drain.

03 -