Ditalini Alfredo with Vegetables

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you'll need a ceramic coated, cast-iron skillet with lid, and preferably a Birch spatula, like the one that comes with the "Always Pan".

Ingredients: 

  • 1/2 large yellow onion
  • 1 cup grated carrots (about 2)
  • 2 celery ribs
  • Optional: 1/2 cup fresh spinach.
  • 1 cup Ditalini pasta.
  • 1/3 cup sour cream
  • 1 tbsp fresh minced parsley.
  • 1/2 tsp garlic powder 
  • 1 tablespoon EVOO.
  • 2 cups filtered water.
  • 1/4 cup heavy cream 
  • 3/4 cup whole milk.
  • 1/2 tsp ground black pepper 
  • 1/2 tsp salt.
  • 2 tbsp butter. 
  • 1 tbsp dry white cooking wine. 
  •  1 container (ground, or shaved) parmesan cheese (like Bella Rosa at Walmart)

Prep:

Get out all of your ingredients for quick prep, and put them away (when you're done with each one) to clear up space.

  1. Rinse, trim and slice your celery (crosswise) into 1/2 inch pieces. Place into a separate bowl. Put remainder away.
  2. Microwave celery for 2 minutes.
  3. Dice the onion and add it to a small bowl. Cover the remaining onion for next time you're making pasta, and put it away. 
  4. Grate carrots, if necessary (about 2). Add carrots to a separate small bowl. Put remainder away.
  5. Mince 1 tablespoon parsley, and add it to another small bowl. Put remainder away.
  6. Add Ditalini to another small bowl. Put remainder away.
  7. Add dry white wine to another small container. Put remainder away.
  8. measure out garlic powder, black pepper, and salt, into a container. set aside.
  9. portion out your butter, and EVOO. Set aside.
  10. Pour 1.25 cup water into a glass (to be dumped into the pan later).
  11. Pour 3/4 cup of water into a separate glass.
  12. scoop out 1/3 cup sour cream. rest it atop a lid for later. 
  13. Portion out 1/2 cup spinach. Rinse and drain it. Set aside.
  14. Pour 1/4 cup heavy cream into a 1-cup measuring glass, and 3/4 cup milk on top of that. Put remainder away.
  15. open the Parmesan. Set aside.

Directions:
  1. Add butter, celery, and onion to a skillet, and cook over medium high (6) heat; about 4 minutes. Stir occasionally.
  2. Turn heat to medium low (3).
  3. Add EVOO, white wine, and carrots, and cook for 3 minutes.
  4. Add water (1.25 cups) and spices [garlic powder, black pepper, and salt], and bring back up to a simmer.
  5. Add Ditalini; stir. Cover and cook for 5 more minutes. 
  6. use your birch, or wooden spatula to deglaze the pan. 
  7. Add cream and milk mixture. Stir to combine. Bring sauce back up to a simmer. 
  8. Cover and cook for 5 minutes. 
  9. Deglaze pan with remaining water, and scrape bottom clean with birch spatula. Add Parmesan, stir.
  10. Cook for 3 more minutes, uncovered, stirring often.
  11. Add parsley, and spinach. stir. 
  12. Turn off heat. Cover and allow to rest for 5 more minutes. 
  13. Rinse out your prep bowls and clean the counters.

Serves 1-2



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