Description
Tiny ditalini pasta tubes become the stars of this easy, flexible bowl. Roasted or sautéed veggies, optional protein, and a drizzle of olive oil or pesto create a warm, satisfying meal that’s endlessly adaptable.
Ingredients
Base:
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1 cup ditalini pasta (or small shells/elbows)
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Salted water, for boiling
Flavor Base:
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2 tbsp olive oil or pesto
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½ cup roasted or sautéed vegetables (zucchini, bell pepper, cherry tomatoes, butternut squash, broccoli)
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¼ cup grated Parmesan or crumbled feta
Optional Protein & Toppings:
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1 cup shredded grilled chicken, ½ cup chickpeas, or canned tuna
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Crispy breadcrumbs, chili flakes, fresh herbs (basil, parsley), lemon juice, chili oil
Instructions
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Prep & Roast Veggies:
Preheat oven to 400°F (200°C). Toss chopped veggies with 1 tbsp olive oil, salt, and pepper. Roast until tender and caramelized (~15 min). -
Boil Pasta:
Bring a pot of salted water to a rolling boil. Add ditalini and cook al dente according to package directions. Reserve ½ cup pasta water before draining. -
Season & Toss Pasta:
Return pasta to pot off the heat. Add olive oil or pesto, season with salt & pepper, and toss. -
Combine Bowl:
Add roasted veggies and protein (if using) to pasta. Sprinkle in half the cheese. Add 1–2 tbsp reserved pasta water and toss to create a silky coating. -
Serve & Garnish:
Divide between bowls. Top with remaining cheese, crispy breadcrumbs, herbs, chili flakes, or a drizzle of oil. Serve immediately.
Notes
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Extra Flavor: Toss pasta with lemon zest/juice or a spoonful of ricotta.
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Prevent Dry Pasta: Always use reserved pasta water to bind ingredients.
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Make Ahead: Prep veggies and protein in advance. Cook pasta fresh at serving time.
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Diet-Friendly: Gluten-free pasta and vegan cheese work beautifully.