Ditalini Pasta Recipes
Ditalini Pasta Recipes
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Ditalini Pasta Recipes
This Hearty Vegetable Ditalini Pasta Recipes is a comforting and nutritious dish that showcases the tiny pasta perfectly. Packed with fresh vegetables and savory broth, it’s ideal for a cozy dinner or a light lunch. Easy to make and full of flavor, this recipe is a must try for pasta lovers.
Description
Ditalini pasta, small tube shaped pasta, is incredibly versatile and lends itself beautifully to a variety of dishes. In this recipe, we highlight its potential with a hearty vegetable soup that is both satisfying and nourishing.
Why Choose Ditalini Pasta?
Ditalini pasta is a favorite in soups and salads because of its petite size and ability to hold onto sauces and flavors. Its name, which means “little thimbles” in Italian, reflects its unique shape, making it perfect for spoonfuls of hearty broth. This dish is not only delicious but also packed with nutrients, making it a great option for those looking to eat healthier.
The Perfect Balance of Flavors
In this recipe, the ditalini pasta recipes is combined with a colorful medley of vegetables including carrots, celery, zucchini, and spinach. These ingredients not only add vibrant color but also contribute a wealth of vitamins and minerals. The broth is seasoned with herbs such as thyme and basil, enhancing the natural flavors of the vegetables.
Preparation Tips
To save time, you can chop the vegetables in advance and store them in the fridge. This soup cooks quickly, making it perfect for busy weeknights. Plus, it’s an excellent way to use up any leftover vegetables you might have on hand.
Customization Options
Feel free to customize this soup to suit your taste. You can add proteins like chickpeas or diced chicken for added substance, or toss in other vegetables such as bell peppers or green beans. If you prefer a creamy texture, consider adding a splash of cream or a dollop of pesto just before serving.
Serving Suggestions
Serve this soup hot, garnished with grated Parmesan cheese and fresh herbs for an extra touch. It pairs wonderfully with crusty bread or a simple green salad, making it a complete meal that everyone will love.
Ingredients
- 1 cup ditalini pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach
- Grated Parmesan cheese for serving (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Add Remaining Veggies: Stir in carrots, celery, and zucchini. Cook for an additional 5-7 minutes until the vegetables begin to soften.
- Combine Ingredients: Add the vegetable broth, diced tomatoes (with juices), thyme, basil, salt, and pepper. Bring to a boil.
- Cook Ditalini: Stir in the ditalini pasta and reduce heat to a simmer. Cook for about 8-10 minutes, or until the pasta is al dente.
- Finish with Spinach: Stir in fresh spinach and cook for another 2-3 minutes until wilted.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese if desired.
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The pasta may absorb some broth, so you may want to add a little extra broth when reheating.
- Freezing: This soup can be frozen for up to 2 months. To reheat, thaw overnight in the fridge and warm on the stovetop.
- Vegetarian/Vegan: This recipe is naturally vegetarian and can easily be made vegan by omitting the cheese.
Ditalini Pasta Recipes
Ingredients
- 1 cup ditalini pasta
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 zucchini diced
- 4 cups vegetable broth
- 1 can 14 oz diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach
- Grated Parmesan cheese for serving optional
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Add Remaining Veggies: Stir in carrots, celery, and zucchini. Cook for an additional 5-7 minutes until the vegetables begin to soften.
- Combine Ingredients: Add the vegetable broth, diced tomatoes (with juices), thyme, basil, salt, and pepper. Bring to a boil.
- Cook Ditalini: Stir in the ditalini pasta and reduce heat to a simmer. Cook for about 8-10 minutes, or until the pasta is al dente.
- Finish with Spinach: Stir in fresh spinach and cook for another 2-3 minutes until wilted.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese if desired.
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The pasta may absorb some broth, so you may want to add a little extra broth when reheating.
- Freezing: This soup can be frozen for up to 2 months. To reheat, thaw overnight in the fridge and warm on the stovetop.
- Vegetarian/Vegan: This recipe is naturally vegetarian and can easily be made vegan by omitting the cheese.
