Ditalini with Asparagus and Tomato

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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 servings
Small shaped pastas, such as ditalini and orzo, make a great weeknight side dish. This ditalini comes together in just minutes and manages to sneak a green vegetable into the tomato-based sauce!


  1. Cook 1 1/4 cups ditalini as the label directs, adding 1/2 bunch sliced asparagus in the last 2 minutes. Reserve 1/2 cup cooking water; drain. Cook 1 chopped shallot in olive oil in a skillet, 4 minutes; season with salt. Stir in 1 tablespoon chopped oregano, then 3 tablespoons tomato paste; cook 2 minutes. Stir in the pasta and asparagus, 3 tablespoons grated Pecorino and the reserved cooking water. Season with lemon juice and pepper; top with Pecorino.