Bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to package instructions, usually about 8–10 minutes, or until al dente. Be sure to stir occasionally to prevent sticking. Once cooked, drain the pasta, reserving a little bit of pasta water to help loosen the sauce later if needed.

While the pasta cooks, heat olive oil in a large skillet or pan over medium heat. Add the minced garlic and diced onion, sautéing for 2-3 minutes until fragrant and soft. The garlic should be golden, not brown, to avoid bitterness.

Next, toss in the cherry tomatoes and cook for another 2 minutes, allowing them to soften and burst slightly. Add the chopped spinach, stirring it in until it wilts down (about 1 minute). If you’re using other seasonal veggies, now’s the time to toss them in—zucchini, bell peppers, or peas work wonderfully!

Once the vegetables are nicely cooked, add the cooked ditalini pasta to the skillet. Stir everything together, making sure the pasta is well-coated with the flavors. Pour in the chicken or vegetable broth, giving everything a gentle toss. If you want a saucier dish, add a little more broth or reserved pasta water.

Sprinkle in the grated Parmesan cheese, stirring until it melts into the sauce and creates a creamy coating on the pasta. Season with salt and pepper to taste, and adjust the flavor as needed.

Transfer the pasta to serving plates and garnish with freshly chopped basil or parsley for a pop of color and fresh flavor. Serve immediately and enjoy the comforting warmth of this hearty, delicious dish.