Ingredients
Scale
- 1 cup ditalini pasta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 cup vegetable broth
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the ditalini pasta and cook until al dente. Drain and set aside.
- In a mixing bowl, combine the halved cherry tomatoes, chopped basil, and drained ditalini pasta. Toss gently to combine.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Then add the cherry tomato and ditalini mixture along with vegetable broth. Stir to combine and let simmer for 5 minutes.
- Once nicely combined, remove from heat. Serve the ditalini pasta in bowls, garnished with freshly grated Parmesan cheese and additional basil.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat using a splash of broth to restore moisture.
- This dish pairs well with side salads or crusty bread.
- Add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 5mg