I recently made this dish while we had dear friends visiting. This was an incredible hit for the entire table of eight, which included my six, four, and two-year-old sons and our three-year-old friend. They all gobbled it up! I found the recipe on Pinterest, and it comes from how sweet it is. I made some changes due to what I had on hand, and it was absolutely fantastic.
Here are my edits to the recipe:
- Upped the garlic to 6 cloves...I always up the garlic.
- Rather than 28oz can of diced tomoates, I roasted 4 cups of baby tomatoes until they were soft and had burst. To do that, drizzle with olive oil, salt, and pepper. Roast at 400 for 20-40 mins. Depends on how roasted you like them. I also crushed all 6 garlic cloves and roasted them with the tomatoes.
- Upped the asparagus to about 18 spears. I just chopped the entire bunch I bought at the co-op.
-Kale rather than spinach.
-Cut the cheese, ha, ha. I just placed grated parmesan on the table for those that wanted it.
I've never used ditalini pasta but went to Target to get this specifically (it looked so great in the pictures, and we don't have it at our co-op). Glad I did. It was a fun, thick noodle that held up well.
Enjoy!
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