Save I started making this dish on one of those evenings when the fridge looked empty but I still needed dinner on the table fast. A box of ditalini, some butter, garlic, and a bag of frozen peas turned into something my kids asked for again the next week. Its the kind of recipe that doesnt need much, but it always delivers warmth and flavor.
The first time I served this, my youngest declared it fancy mac and cheese, which made me laugh because it really does have that same cozy appeal. I made it again for a friend who stopped by unexpectedly, and she couldnt believe something so simple tasted so good. Now its my go to whenever I want comfort without the fuss.
Ingredients
- Ditalini pasta: These little tubes are perfect for catching butter and peas in every spoonful, but any small shape like elbows or shells works just as well.
- Unsalted butter: The base of the sauce, it melts into something silky and rich when tossed with hot pasta and a splash of starchy cooking water.
- Garlic cloves: Mince them finely so they melt into the butter without burning, releasing that sweet, fragrant warmth we all love.
- Frozen peas: No need to thaw just toss them in frozen and theyll heat through in minutes while staying bright green and sweet.
- Parmesan cheese: Freshly grated is best, it melts right into the pasta and adds a salty, nutty finish that ties everything together.
- Black pepper and red pepper flakes: A little heat and spice balance the richness of the butter and bring the whole dish to life.
- Fresh parsley and lemon zest: Optional, but they add a fresh, bright note that makes the dish feel a little more special.
Instructions
- Boil the pasta:
- Bring salted water to a rolling boil and cook the ditalini until just al dente, stirring once or twice so it doesnt stick. Before draining, scoop out half a cup of that starchy water it will help the sauce cling to every piece.
- Sauté the garlic:
- Melt the butter in a large skillet over medium heat, then add the garlic and let it sizzle gently for about a minute. You want it fragrant and golden, not browned or bitter.
- Add the peas:
- Toss in the frozen peas straight from the bag and stir them around for a few minutes until theyre heated through and bright green. They soften just enough without turning mushy.
- Combine pasta and sauce:
- Add the drained pasta to the skillet along with the black pepper and red pepper flakes if youre using them. Toss everything together, adding a splash of that reserved pasta water if it looks dry.
- Finish with cheese and herbs:
- Take the skillet off the heat and stir in the Parmesan, parsley, and lemon zest. The residual heat will melt the cheese into a creamy coating that clings to every bite.
- Taste and serve:
- Give it a quick taste and adjust the seasoning if needed. Serve right away with extra Parmesan on top.
Save One night I added a handful of crispy bacon bits I had left over from breakfast, and it transformed the whole dish into something smokier and more indulgent. My husband still asks me to make the bacon version whenever he has had a long day. Its proof that even the simplest recipes can become something memorable with just one small change.
Make It Your Own
This dish is a blank canvas for whatever you have on hand. Stir in shredded rotisserie chicken for extra protein, or toss in some sautéed mushrooms for an earthy twist. I have even used leftover ham during the holidays and it felt like a whole new recipe. If you want to keep it vegan, swap the butter for a good plant based version and skip the Parmesan or use nutritional yeast instead.
Storage and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. When you reheat it, add a splash of water or broth to loosen the sauce because pasta tends to soak up moisture as it sits. I usually warm it in a skillet over low heat, stirring gently until its heated through and creamy again. Microwave works too, just stop and stir every 30 seconds so it heats evenly.
Serving Suggestions
This pasta is satisfying enough to stand on its own, but it pairs beautifully with a simple green salad dressed in lemon vinaigrette or a side of garlic bread for scooping up every last bit of buttery goodness. I have served it alongside roasted vegetables or grilled chicken when I want to make it feel like more of a complete meal. Sometimes I just pour a glass of white wine and call it dinner.
- Top with extra lemon zest and a drizzle of olive oil for a brighter finish.
- Serve with crusty bread to mop up the garlic butter pooling at the bottom of the bowl.
- Pair with a crisp arugula salad tossed with shaved Parmesan and a squeeze of lemon.
Save This is the kind of recipe I keep coming back to when I need something quick, comforting, and reliable. It never disappoints, and it always feels like a hug in a bowl.
Recipe FAQs
- → Can I use other pasta shapes instead of ditalini?
Yes, small pasta shapes like elbow macaroni, orzo, or small shells work well to hold the sauce and peas.
- → How do I prevent the garlic from burning?
Sauté minced garlic over medium heat just until fragrant, about one minute, to avoid browning and bitterness.
- → Are frozen peas suitable for this dish?
Frozen peas can be added directly without thawing and cook quickly in the skillet, retaining their bright color and sweetness.
- → Can I make this dish vegan?
Use plant-based butter and omit Parmesan or substitute with nutritional yeast for a vegan-friendly version.
- → What does the lemon zest add to the dish?
Lemon zest brightens the flavor, adding a fresh, citrusy note that balances the richness of the garlic butter.
- → How to adjust the seasoning for spiciness?
Incorporate red pepper flakes as desired to add a gentle heat that complements the buttery sauce.