### One-Pan Ditalini and Peas: A Warm Culinary Treat

One-pan pasta dishes have become favored for their practicality and straightforwardness, enabling home chefs to whip up tasty meals with little cleanup. Among these, the One-Pan Ditalini and Peas emerges as a heartwarming option that harmonizes taste and simplicity. This recipe not only streamlines the cooking process but also guarantees that the pasta maintains its flawless al dente consistency.

#### The Key to Achievement

The secret to crafting a pleasing one-pan pasta resides in the preparation technique. Rather than relying solely on sauce, this recipe employs a generous amount of water, permitting the pasta to cook in a way that retains its integrity. The journey begins with sautéing garlic in olive oil or butter, which enriches the dish with deep flavor. If preferred, crispy salami can be included for an additional layer of savoriness, enhancing the dish’s profile.

Once the garlic releases its aroma, water or broth is added, forming a foundation for the pasta. Incorporating frozen peas near the end of cooking time ensures they stay bright and sweet, perfectly complemented by the ditalini. Ultimately, a drizzle of cream contributes a luscious texture, while lemon zest and fresh herbs uplift the dish, creating a delightful meal suitable for any gathering.

#### Ingredients

– 4 tablespoons olive oil or a mix of olive oil and butter
– 2 ounces thinly-sliced salami (optional)
– 4 cloves garlic, minced
– Red pepper flakes, to taste
– 1 pound uncooked ditalini pasta
– 4 cups vegetable broth
– 2 cups water
– 2 cups frozen peas
– 1/2 cup heavy cream
– Finely-grated zest of half a lemon
– 1/2 cup freshly grated parmesan
– Chopped fresh parsley, mint, or basil

#### Cooking Instructions

1. **Sauté the Salami**: Heat a skillet over medium-high heat and add olive oil. If using, add the salami and cook until it starts to crisp. Remove with a slotted spoon and let drain on paper towels.

2. **Cook the Garlic**: In the same oil, add minced garlic and a pinch of red pepper flakes. Sauté for 30 seconds to 1 minute until aromatic.

3. **Add Pasta and Liquids**: Mix in the ditalini pasta, vegetable broth, and water. Bring to a simmer and cook, stirring occasionally, until the pasta is al dente (approximately 2 minutes before the package directions).

4. **Incorporate Peas and Cream**: Add the frozen peas and cook for another minute. Then, mix in the heavy cream and cook for one additional minute.

5. **Finish the Dish**: Taste and modify seasoning as needed. Remove from heat and finish with lemon zest, half of the parmesan, the crispy salami (if included), and fresh herbs. Serve right away with lemon wedges and additional parmesan on the side.

#### Conclusion

The One-Pan Ditalini and Peas recipe showcases how simple ingredients can be combined to form a dish that feels both cozy and elegant. Its ease of preparation and minimal cleanup make it an excellent choice for hectic weeknights or relaxed weekends. Whether savored alone or shared with loved ones, this dish is bound to become a favorite in your cooking collection.

It’s an affordable and easy fix.
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**Chocolate Chip Muffins: A Tasty Delight for Everyone**

These chocolate chip muffins are exquisite—they’re light, soft, and packed with chocolate chips. They’ve become our three-year-old daughter’s favorite muffin among my collection, and I can certainly see why! She enjoys dark chocolate just as much as I do, so I can attest that these muffins please both kids and adults.

These muffins use the same method as my other well-loved “healthy” muffin recipes, but you wouldn’t realize it from your first (or last) bite. They can be made with whole wheat flour if preferred, and they’re sweetened with honey rather than standard sugar, which enhances their deliciousness. Greek yogurt provides a hint of tang akin to sour cream, making these taste like muffins from a bakery while adding some protein.

If you enjoy my popular banana muffins or blueberry muffins, you definitely need to give this recipe a go!

**Chocolate Chip Muffin Tips**

**Avoid overmixing.** Overmixing this batter once the liquid is combined with the flour will result in tough muffins instead of tender ones. Carefully combine the batter by hand, adhering to the guidelines provided in the recipe, such as “you should still see a few streaks of flour and lumps.” If uncertain, it’s best to play it safe.

**Dust the chocolate chips with cinnamon to keep them from sinking.** This is a new discovery for me, and it works wonderfully. Mixing ground cinnamon into the chocolate chips prior to folding them into the batter makes a significant difference and is more effective than tossing them in flour. The cinnamon flavor is delightful and subtle, leading to muffins with an even distribution of whole chocolate chips throughout.

**These muffins are at their best after cooling.** We all appreciate a melty chocolate chip, but this applies to all baked goods, especially these muffins. After sitting, the flavors of coconut oil, honey, Greek yogurt, and cinnamon blend and mellow, creating a truly enchanting muffin.

**Ingredient Notes & Options**

You’ll find the complete recipe below. Here are my notes should you want to tweak this recipe to fit your pantry or tastes.

**Flour:** I like to use whole grain flours whenever I can for the extra fiber and taste. These muffins turned out wonderfully with whole wheat pastry flour, which has regrettably become harder to locate in recent months. White whole wheat flour provides all the advantages of whole wheat flour without the “wheaty” taste. All-purpose flour will result in bakery-style muffins. The choice is yours.

**Greek yogurt:** I mostly tested this recipe with whole-milk Greek yogurt, which is rich and thick, helping support the weight of the chocolate chips. Lighter Greek yogurts will suffice. I wouldn’t recommend regular plain yogurt as it likely won’t provide enough structure.

**Chocolate chips:** I’m a fan of dark chocolate, so I enjoyed these muffins with darker chocolate chips (with a cacao content of 60 percent or more). The recipe calls for 1 cup of chips, but you can manage with 3/4 cup if necessary. Alternatively, you can use other flavored chips, such as white chocolate or buttermilk, or switch to coated chocolate candies like M&M’s for added color.

**Honey:** Use regular, runny honey for this recipe. I’ve also tried this recipe with maple syrup, which works fine, but I preferred the flavor and added sweetness honey brings.

**Coconut oil vs. olive oil:** I consider this a toss-up. Virgin coconut oil gives a barely noticeable coconut flavor, while refined coconut oil is almost tasteless. If you opt for olive oil and want to avoid an olive flavor in the muffins, use a mild oil such as California Olive Ranch. Vegetable oil and avocado oil are also good substitutes.

**Turbinado sugar:** Sprinkling turbinado sugar (also known as raw sugar) on top of the muffins adds a delightful crunch, although it’s optional.

**More Muffins to Bake**

If you like these muffins, make sure to explore these muffin recipes:

**Chocolate Chip Muffins Recipe**

These chocolate chip muffins are fluffy with incredible flavor! This muffin recipe is packed with chocolate chips and is simple to prepare by hand. Recipe yields 1 dozen muffins.

**Instructions:**

1. Preheat the oven to 375 degrees Fahrenheit. Line the muffin cups with liners or grease them with butter, coconut oil, or cooking spray.
2. In a large mixing bowl, mix the flour, baking powder, baking soda, and salt. Whisk them together.
3. In a medium mixing bowl, combine the oil and honey and whisk them together. Add the eggs and beat well, then incorporate the yogurt and vanilla. Mix thoroughly. (If the coconut oil solidifies when it contacts the cold ingredients, gently warm the mixture in the microwave in 30-second intervals.)

Alex & Sonja: The Culinary Team Behind A Couple Cooks

Alex and Sonja Overhiser represent the vibrant pair behind the renowned food blog, A Couple Cooks. As the writers of two celebrated cookbooks and busy parents, they have managed to establish a foothold in the culinary realm by sharing their enthusiasm for straightforward, seasonal cooking. Since launching their website in 2010, Alex and Sonja have been committed to spreading the joy of cooking to homes globally.

With an emphasis on crafting accessible and tasty recipes, the Overhisers have developed an extensive collection of thousands of unique recipes that appeal to a diverse array of tastes and dietary needs. Each recipe is carefully designed, tested, and photographed by Alex and Sonja themselves, guaranteeing that every dish complies with their rigorous standards of excellence and flavor. Their recipes are not only suitable for families but also highlight the significance of using fresh, seasonal ingredients to prepare nutritious meals.

In addition to recipes, A Couple Cooks provides an abundance of cooking tips and meal planning suggestions, making it a significant resource for both beginner and seasoned cooks. Alex and Sonja’s friendly approach and authentic passion for cooking have attracted a devoted following, as they keep encouraging others to relish the pleasures of home-cooked dishes.

As a real-life couple who enjoys cooking together, Alex and Sonja contribute a distinctive viewpoint to their endeavors, emphasizing the cooperative and joyful aspect of cooking as a shared journey. Their transition from launching a food blog to becoming successful cookbook authors highlights their commitment and affection for the culinary field.

Whether you’re eager to explore a new recipe, master a cooking skill, or simply seek inspiration for your next meal, Alex and Sonja Overhiser’s A Couple Cooks is the ideal spot for anyone passionate about cooking and good eating.

It’s so useful!
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