\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nIf you want a rich, comforting<\/strong>, meal that is on the table in under 30 minutes<\/strong>, this creamy garlic Ditalini pasta is it! One skillet, simple ingredients<\/strong>, and a rich, garlicky, creamy sauce that coats every single bite.<\/p>\n<\/figure>\n\nWhy You Should Make This Tonight<\/h2>\n\nOne Pan, Easy Cleanup:<\/strong>\u00a0The pasta cooks right in the broth and cream, soaking up all that buttery garlic. No draining, no extra dishes!<\/li>\nFamily-Friendly:<\/strong>\u00a0Creamy sauce and tender pasta make this a hit with kids and adults alike. <\/li>\nMany Ways to Serve:<\/strong>\u00a0Enjoy as a hearty main with garlic bread<\/a> and broccoli<\/a>, or pair it with grilled chicken<\/a>, shrimp<\/a>, or roasted veggies<\/a> for a tasty side.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nDitalini Pasta Ingredients<\/h3>\n<\/figure>\n\nParmesan Cheese:<\/strong>\u00a0Use freshly grated, good quality Parmesan for the best flavor.<\/li>\nAdd Protein:<\/strong>\u00a0This pasta pairs perfectly with chicken, steak<\/a>, or shrimp<\/a> for a more filling meal.<\/li>\nPasta Choice:<\/strong>\u00a0Any short pasta works! Try orzo, small shells, or elbow. Cooking time may vary depending on the shape.<\/li>\nCreaminess:<\/strong>\u00a0Half-and-half<\/a> gives the perfect creamy texture. Swap with heavy cream for extra richness or whole milk for a lighter version.<\/li>\nAdd Heat:<\/strong>\u00a0A pinch of red pepper flakes adds a subtle kick.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nCreamy Ditalini Pasta Recipe<\/h2>\nI kept seeing this viral recipe on Instagram and had to try it! I\u2019m obsessed! It\u2019s going in my meal rotation for sure! You use one skillet, simple ingredients, and you get a delicious dinner or side dish in literally 20 minutes!<\/p>\n\nCook Garlic:<\/strong> In a large skillet<\/a> over medium heat, add olive oil\u00a0and\u00a0minced garlic (about 3 cloves garlic)\u00a0and cook until fragrant, about 1 minute.<\/li>\nCombine:<\/strong> Add dry ditalini pasta, chicken broth<\/a>, half and half, salt, and black pepper.<\/li>\nBoil:<\/strong> Stir to combine, and then bring the liquid to a boil. Once boiling, reduce to a simmer and cover, then cook for 10-12 minutes, stirring occasionally, until the pasta is al dente.<\/li>\nServe:<\/strong> Once the pasta is tender, remove the skillet from the heat, then add 1\/2 cup Parmesan\u00a0cheese and salted butter, tossing to combine. Adjust seasoning by adding more salt and pepper if needed. Garnish ditalini pasta with\u00a0fresh parsley and serve.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a large skillet over medium heat, add 1 tablespoon olive oil<\/span> and 3 teaspoons minced garlic<\/span> and cook until the garlic is fragrant, about 1 minute.<\/span><\/p>\n<\/li>\n\nAdd 8 ounces dry ditalini pasta<\/span>, 2 cups chicken broth<\/span>, 1 cup half and half<\/span>, \u00bd teaspoon salt<\/span>, and \u00bd teaspoon black pepper<\/span>. Stir to combine, and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for 10-12 minutes, stirring occasionally until the pasta is tender.<\/span><\/p>\n<\/li>\n\nOnce the pasta is tender, remove the skillet from the heat. Add \u00bd cup freshly grated Parmesan<\/span> and 3 tablespoons salted butter<\/span>, tossing to combine. Adjust seasoning by adding more salt and pepper if needed. Garnish with fresh parsley<\/span> and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nTo Reheat:<\/strong> Reheat in the microwave or on the stovetop at a low temperature until heated through. Add a splash of milk or chicken broth before reheating.<\/li>\nIn the Freezer: <\/strong>I don\u2019t recommend freezing this one, as the texture won\u2019t hold up well.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>459<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>24<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>1054<\/span>mg<\/span><\/span>Potassium: <\/span>265<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>589<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>200<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Pasta Recipes to Love<\/h2>\nIf you\u2019re craving more easy pasta, these recipes are sure to hit the spot!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
If you want a rich, comforting<\/strong>, meal that is on the table in under 30 minutes<\/strong>, this creamy garlic Ditalini pasta is it! One skillet, simple ingredients<\/strong>, and a rich, garlicky, creamy sauce that coats every single bite.<\/p>\n<\/figure>\n\nWhy You Should Make This Tonight<\/h2>\n\nOne Pan, Easy Cleanup:<\/strong>\u00a0The pasta cooks right in the broth and cream, soaking up all that buttery garlic. No draining, no extra dishes!<\/li>\nFamily-Friendly:<\/strong>\u00a0Creamy sauce and tender pasta make this a hit with kids and adults alike. <\/li>\nMany Ways to Serve:<\/strong>\u00a0Enjoy as a hearty main with garlic bread<\/a> and broccoli<\/a>, or pair it with grilled chicken<\/a>, shrimp<\/a>, or roasted veggies<\/a> for a tasty side.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nDitalini Pasta Ingredients<\/h3>\n<\/figure>\n\nParmesan Cheese:<\/strong>\u00a0Use freshly grated, good quality Parmesan for the best flavor.<\/li>\nAdd Protein:<\/strong>\u00a0This pasta pairs perfectly with chicken, steak<\/a>, or shrimp<\/a> for a more filling meal.<\/li>\nPasta Choice:<\/strong>\u00a0Any short pasta works! Try orzo, small shells, or elbow. Cooking time may vary depending on the shape.<\/li>\nCreaminess:<\/strong>\u00a0Half-and-half<\/a> gives the perfect creamy texture. Swap with heavy cream for extra richness or whole milk for a lighter version.<\/li>\nAdd Heat:<\/strong>\u00a0A pinch of red pepper flakes adds a subtle kick.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nCreamy Ditalini Pasta Recipe<\/h2>\nI kept seeing this viral recipe on Instagram and had to try it! I\u2019m obsessed! It\u2019s going in my meal rotation for sure! You use one skillet, simple ingredients, and you get a delicious dinner or side dish in literally 20 minutes!<\/p>\n\nCook Garlic:<\/strong> In a large skillet<\/a> over medium heat, add olive oil\u00a0and\u00a0minced garlic (about 3 cloves garlic)\u00a0and cook until fragrant, about 1 minute.<\/li>\nCombine:<\/strong> Add dry ditalini pasta, chicken broth<\/a>, half and half, salt, and black pepper.<\/li>\nBoil:<\/strong> Stir to combine, and then bring the liquid to a boil. Once boiling, reduce to a simmer and cover, then cook for 10-12 minutes, stirring occasionally, until the pasta is al dente.<\/li>\nServe:<\/strong> Once the pasta is tender, remove the skillet from the heat, then add 1\/2 cup Parmesan\u00a0cheese and salted butter, tossing to combine. Adjust seasoning by adding more salt and pepper if needed. Garnish ditalini pasta with\u00a0fresh parsley and serve.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a large skillet over medium heat, add 1 tablespoon olive oil<\/span> and 3 teaspoons minced garlic<\/span> and cook until the garlic is fragrant, about 1 minute.<\/span><\/p>\n<\/li>\n\nAdd 8 ounces dry ditalini pasta<\/span>, 2 cups chicken broth<\/span>, 1 cup half and half<\/span>, \u00bd teaspoon salt<\/span>, and \u00bd teaspoon black pepper<\/span>. Stir to combine, and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for 10-12 minutes, stirring occasionally until the pasta is tender.<\/span><\/p>\n<\/li>\n\nOnce the pasta is tender, remove the skillet from the heat. Add \u00bd cup freshly grated Parmesan<\/span> and 3 tablespoons salted butter<\/span>, tossing to combine. Adjust seasoning by adding more salt and pepper if needed. Garnish with fresh parsley<\/span> and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nTo Reheat:<\/strong> Reheat in the microwave or on the stovetop at a low temperature until heated through. Add a splash of milk or chicken broth before reheating.<\/li>\nIn the Freezer: <\/strong>I don\u2019t recommend freezing this one, as the texture won\u2019t hold up well.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>459<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>24<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>1054<\/span>mg<\/span><\/span>Potassium: <\/span>265<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>589<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>200<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Pasta Recipes to Love<\/h2>\nIf you\u2019re craving more easy pasta, these recipes are sure to hit the spot!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
I kept seeing this viral recipe on Instagram and had to try it! I\u2019m obsessed! It\u2019s going in my meal rotation for sure! You use one skillet, simple ingredients, and you get a delicious dinner or side dish in literally 20 minutes!<\/p>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a large skillet over medium heat, add 1 tablespoon olive oil<\/span> and 3 teaspoons minced garlic<\/span> and cook until the garlic is fragrant, about 1 minute.<\/span><\/p>\n<\/li>\n\nAdd 8 ounces dry ditalini pasta<\/span>, 2 cups chicken broth<\/span>, 1 cup half and half<\/span>, \u00bd teaspoon salt<\/span>, and \u00bd teaspoon black pepper<\/span>. Stir to combine, and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for 10-12 minutes, stirring occasionally until the pasta is tender.<\/span><\/p>\n<\/li>\n\nOnce the pasta is tender, remove the skillet from the heat. Add \u00bd cup freshly grated Parmesan<\/span> and 3 tablespoons salted butter<\/span>, tossing to combine. Adjust seasoning by adding more salt and pepper if needed. Garnish with fresh parsley<\/span> and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nTo Reheat:<\/strong> Reheat in the microwave or on the stovetop at a low temperature until heated through. Add a splash of milk or chicken broth before reheating.<\/li>\nIn the Freezer: <\/strong>I don\u2019t recommend freezing this one, as the texture won\u2019t hold up well.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>459<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>24<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>1054<\/span>mg<\/span><\/span>Potassium: <\/span>265<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>589<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>200<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Pasta Recipes to Love<\/h2>\nIf you\u2019re craving more easy pasta, these recipes are sure to hit the spot!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a large skillet over medium heat, add 1 tablespoon olive oil<\/span> and 3 teaspoons minced garlic<\/span> and cook until the garlic is fragrant, about 1 minute.<\/span><\/p>\n<\/li>\n\nAdd 8 ounces dry ditalini pasta<\/span>, 2 cups chicken broth<\/span>, 1 cup half and half<\/span>, \u00bd teaspoon salt<\/span>, and \u00bd teaspoon black pepper<\/span>. Stir to combine, and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for 10-12 minutes, stirring occasionally until the pasta is tender.<\/span><\/p>\n<\/li>\n\nOnce the pasta is tender, remove the skillet from the heat. Add \u00bd cup freshly grated Parmesan<\/span> and 3 tablespoons salted butter<\/span>, tossing to combine. Adjust seasoning by adding more salt and pepper if needed. Garnish with fresh parsley<\/span> and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nTo Reheat:<\/strong> Reheat in the microwave or on the stovetop at a low temperature until heated through. Add a splash of milk or chicken broth before reheating.<\/li>\nIn the Freezer: <\/strong>I don\u2019t recommend freezing this one, as the texture won\u2019t hold up well.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>459<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>24<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>1054<\/span>mg<\/span><\/span>Potassium: <\/span>265<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>589<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>200<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Pasta Recipes to Love<\/h2>\nIf you\u2019re craving more easy pasta, these recipes are sure to hit the spot!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
In a large skillet over medium heat, add 1 tablespoon olive oil<\/span> and 3 teaspoons minced garlic<\/span> and cook until the garlic is fragrant, about 1 minute.<\/span><\/p>\n<\/li>\n\nAdd 8 ounces dry ditalini pasta<\/span>, 2 cups chicken broth<\/span>, 1 cup half and half<\/span>, \u00bd teaspoon salt<\/span>, and \u00bd teaspoon black pepper<\/span>. Stir to combine, and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for 10-12 minutes, stirring occasionally until the pasta is tender.<\/span><\/p>\n<\/li>\n\nOnce the pasta is tender, remove the skillet from the heat. Add \u00bd cup freshly grated Parmesan<\/span> and 3 tablespoons salted butter<\/span>, tossing to combine. Adjust seasoning by adding more salt and pepper if needed. Garnish with fresh parsley<\/span> and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nTo Reheat:<\/strong> Reheat in the microwave or on the stovetop at a low temperature until heated through. Add a splash of milk or chicken broth before reheating.<\/li>\nIn the Freezer: <\/strong>I don\u2019t recommend freezing this one, as the texture won\u2019t hold up well.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>459<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>24<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>1054<\/span>mg<\/span><\/span>Potassium: <\/span>265<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>589<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>200<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Pasta Recipes to Love<\/h2>\nIf you\u2019re craving more easy pasta, these recipes are sure to hit the spot!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add 8 ounces dry ditalini pasta<\/span>, 2 cups chicken broth<\/span>, 1 cup half and half<\/span>, \u00bd teaspoon salt<\/span>, and \u00bd teaspoon black pepper<\/span>. Stir to combine, and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for 10-12 minutes, stirring occasionally until the pasta is tender.<\/span><\/p>\n<\/li>\n\nOnce the pasta is tender, remove the skillet from the heat. Add \u00bd cup freshly grated Parmesan<\/span> and 3 tablespoons salted butter<\/span>, tossing to combine. Adjust seasoning by adding more salt and pepper if needed. Garnish with fresh parsley<\/span> and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nTo Reheat:<\/strong> Reheat in the microwave or on the stovetop at a low temperature until heated through. Add a splash of milk or chicken broth before reheating.<\/li>\nIn the Freezer: <\/strong>I don\u2019t recommend freezing this one, as the texture won\u2019t hold up well.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>459<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>24<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>1054<\/span>mg<\/span><\/span>Potassium: <\/span>265<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>589<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>200<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Pasta Recipes to Love<\/h2>\nIf you\u2019re craving more easy pasta, these recipes are sure to hit the spot!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Once the pasta is tender, remove the skillet from the heat. Add \u00bd cup freshly grated Parmesan<\/span> and 3 tablespoons salted butter<\/span>, tossing to combine. Adjust seasoning by adding more salt and pepper if needed. Garnish with fresh parsley<\/span> and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nTo Reheat:<\/strong> Reheat in the microwave or on the stovetop at a low temperature until heated through. Add a splash of milk or chicken broth before reheating.<\/li>\nIn the Freezer: <\/strong>I don\u2019t recommend freezing this one, as the texture won\u2019t hold up well.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>459<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>24<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>1054<\/span>mg<\/span><\/span>Potassium: <\/span>265<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>589<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>200<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Pasta Recipes to Love<\/h2>\nIf you\u2019re craving more easy pasta, these recipes are sure to hit the spot!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>459<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>24<\/span>g<\/span><\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>1054<\/span>mg<\/span><\/span>Potassium: <\/span>265<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>589<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>200<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Pasta Recipes to Love<\/h2>\nIf you\u2019re craving more easy pasta, these recipes are sure to hit the spot!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Pasta Recipes to Love<\/h2>\nIf you\u2019re craving more easy pasta, these recipes are sure to hit the spot!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
If you\u2019re craving more easy pasta, these recipes are sure to hit the spot!<\/p>\n<\/div>\n<\/header>\n<\/section>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/butter-parmesan-pasta-6-1.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/butter-parmesan-pasta-6-1.jpg\")
<\/div>\n![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/butter-parmesan-pasta-1-2-1200x800.jpg\"\/ "\\"This")
![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/butter-parmesan-pasta-1-2-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/IngredientsWithLabelsOnePotButterParmesanPasta-1200x800.png\"\/ "\\"This")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/IngredientsWithLabelsOnePotButterParmesanPasta-1200x800.png\" "\\"This")
<\/figure>\n![\"Garlic](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/OnePotButterParmesanPasta-1-1200x800.jpg\"\/ "\\"This")
![\"Garlic](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/OnePotButterParmesanPasta-1-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Dry](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/OnePotButterParmesanPasta-1-of-1-1200x800.jpg\"\/ "\\"This")
![\"Dry](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/OnePotButterParmesanPasta-1-of-1-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Pasta](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/OnePotButterParmesanPasta-1-2-1200x800.jpg\"\/ "\\"This")
![\"Pasta](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/OnePotButterParmesanPasta-1-2-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Cheese](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/OnePotButterParmesanPasta-1-3-1200x800.jpg\"\/ "\\"This")
![\"Cheese](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/OnePotButterParmesanPasta-1-3-1200x800.jpg\" "\\"This")
<\/figure>\n<\/figure>\n