Creamy Ditalini Pasta
A basic one pan pasta that features ditalini (little tubes), all cooked in one pan with creamy Boursin cheese.
Servings: 4 people
Ingredients
- 3 cups low sodium chicken broth plus more if needed
- 1 teaspoon kosher salt
- freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 cups ditalini pasta
- 5.3 ounces Boursin Garlic and Herb cheese (1 package)
Instructions
- To a medium size pot, add the chicken broth, salt, several grinds of black pepper, and garlic powder. Place over high heat and bring to a boil.
- Add the ditalini, bring the broth back to a boil, then reduce heat to medium-low. Cook, stirring every minute or so, until the pasta is tender and has absorbed almost all of the broth, about 10 minutes. (If the pasta gets dry before it’s done cooking, you can add a little more chicken broth or water.)
- Turn off the heat. Use your hands to crumble the Boursin into the pot. Stir well until the Boursin is fully melted and combined. Taste and season with more salt and pepper if desired. Serve with a little more pepper on top and enjoy!
Notes
- If using a larger, flat pan, liquid may evaporate faster during cooking and more broth or water would be needed to allow the pasta to fully cook through. Not a big issue - just something to be aware of!
- Added protein - Can cook shrimp or chicken breast in olive oil in the same pan, before adding the broth. Or you can use bone broth for added protein without meat.
Nutrition
Calories: 341kcal | Carbohydrates: 65g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 640mg | Potassium: 344mg | Fiber: 3g | Sugar: 2g | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 1mg
