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Cheesy Ditalini with Mixed Greens

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 2 -4


  • 2 tablespoons unsalted butter
  • 1 shallot finely chopped
  • 2 cloves of garlic pressed through a garlic press or finely minced
  • 1/2 cup Pilsner beer white wine may be substituted
  • 1/2 pound ditalini pasta
  • 3 cups beef broth
  • salt and black pepper
  • 1/2 cup parmesan cheese finely grated
  • 4 cups mixed greens
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar


  • To a deep skillet, add the butter. Melt it over medium heat and add the shallot. Cook until tender, about 5-6 minutes. Add the garlic and cook for an additional 1 minute. Add the beer and continue cooking for about 8 minutes, or until the beer has reduced by more than half.
  • Add the ditalini and stir the ingredients together. Pour in 1 1/2 cups of the beef broth. Cook, stirring occasionally, until the pasta has soaked up most of the liquid and then pour in the rest of the beef broth. Continue cooking, stirring occasionally, until the pasta is al dente.
  • Season the pasta to taste with salt and black pepper. Remove from heat and stir in all but a tablespoon of parmesan cheese.
  • In a medium bowl, toss the greens with olive oil and vinegar.
  • Portion the pasta out among 2-4 bowls and stop with greens. Enjoy!


This dish is perfect for lunch, but can also be served as a side dish alongside your favorite chicken or fish dish.