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Ditalini Pasta with Chickpeas

A comforting and delightful dish that embodies the heart of home cooking with a creamy blend of flavors from garlic, cheese, and vegetable broth, perfect for weeknight dinners or cozy family meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 Tbsp Extra Virgin Olive Oil
  • 4 Cloves Garlic (minced)
  • 8 oz Ditalini Pasta (about 2 cups)
  • 3 Cups Vegetable Broth (or more, if needed)
  • 1/4 Cup Cream (or milk)
  • 4 Tbsp Salted Butter
  • 1/2 Cup Parmesan Cheese
  • Salt (to taste)
  • Black Pepper (to taste)
  • 1/3 Cup Chopped Parsley (for garnish, optional)
  • 4 Tbsp Chili Crisp
  • 1/4 Cup Parmesan or Cheddar Cheese
  • 1 Can Chickpeas

Method
 

Cooking
  1. Bring the extra virgin olive oil to medium-low heat in a large, lidded saucepan.
  2. Add in the minced garlic and stir for about 30 seconds, or until it turns lightly fragrant.
  3. Introduce the ditalini pasta into the pan, stirring it around with the garlic for about 1 minute.
  4. Pour in the vegetable broth, adding salt and pepper to taste. Cover the pan and cook for about 2 minutes.
  5. Uncover and stir, repeating this process in 30-second intervals until the pasta reaches an al dente texture.
  6. If the broth is fully absorbed before the pasta is cooked, add an additional 1/4-1/3 cup of vegetable broth.
  7. Once the pasta is done, remove the pan from heat and leave it uncovered.
  8. Stir in the cream (or milk), butter, and parmesan cheese until well-combined and creamy.
  9. Stir in the chili crisp, chickpeas, and any extra cheese if desired.
  10. Garnish with fresh, chopped parsley and serve warm.

Notes

Always taste your dish as you cook to adjust seasoning. Consider using red pepper flakes for added heat. You can prepare the base without cream and cheese ahead of time to warm up and mix in just before serving. Leftovers can thicken; add more broth when reheating.