Garlic And Leek Ditalini Recipes

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DITALINI AND PEAS



Ditalini and Peas image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 1/2 cups ditalini as the label directs. Cook 1 minced garlic clove in 3 tablespoons butter over medium-low heat, 4 minutes. Add 1 cup thawed frozen peas, 1/3 cup water and 1/4 teaspoon kosher salt; bring to a simmer, cover and cook 5 minutes. Puree the liquid, half of the peas and 2 tablespoons grated parmesan. Toss with the pasta and the remaining peas; season with salt. Top with basil and more parmesan.

GARLIC AND LEEK DITALINI



Garlic and Leek Ditalini image

While the small tubular Ditalini pasta isn't usually eaten on its own, it works well here with a number of strong flavors and a creamy sauce.

Provided by Ryan MacMichael

Categories     Everyday Cooking     Vegetarian     Side Dishes

Time 30m

Yield 4

Number Of Ingredients 7

8 ounces ditalini pasta
2 tablespoons butter
½ cup chopped leek
1 clove garlic, minced
½ cup heavy cream
1 cup freshly grated Romano cheese
1 pinch black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Melt butter in a large skillet over low heat. Saute leeks and garlic until tender and translucent. Stir in cream, and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with pepper.

Nutrition Facts : Calories 485 calories, Carbohydrate 45.7 g, Cholesterol 87 mg, Fat 25.7 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 15.8 g, Sodium 415 mg, Sugar 2.2 g

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