# Components:
→ Pasta
01 - 10.5 oz ditalini pasta
→ Sauce
02 - 1 tablespoon olive oil
03 - 4 cloves garlic, finely minced
04 - 2 tablespoons all-purpose flour
05 - 2 cups half-and-half
06 - 1/4 cup low-sodium vegetable broth
07 - 1/3 cup grated Parmesan cheese
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - Pinch of red pepper flakes (optional)
→ Garnish
11 - 2 tablespoons fresh parsley, chopped
12 - Extra grated Parmesan (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the ditalini pasta until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Sprinkle in the all-purpose flour and stir constantly for 1 minute to form a roux.
04 - Gradually whisk in half-and-half and vegetable broth, continuing to whisk until the mixture is smooth and begins to thicken, about 3 to 4 minutes.
05 - Stir in grated Parmesan, salt, black pepper, and red pepper flakes if using. Let the sauce simmer gently for an additional 2 minutes.
06 - Add the drained pasta to the sauce, tossing well to coat. If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
07 - Remove from heat. Sprinkle with fresh parsley and additional Parmesan if desired. Serve immediately.
