When it comes to cozy and comforting meals, there is nothing better than "Italian Penicillin" - aka, pastina. Pastina is a small, delicate pasta that is often served to children or those who are ill, as it is easy to eat and digest. But don't let its simple appearance fool you - when paired with the right ingredients, pastina can be a truly delicious and satisfying dish. And my Pastina with Parmigiano is a creamy, cheesy, delicious pastina with just the perfect amount of lemon to make this dish shine.
Ingredients
- 8 Cups Chicken Broth you can also use bone broth, if you prefer!
- 1 16 oz Package Pastina
- 1 Parmigiano Rind
- 1 Lemon juiced
- Sea Salt to taste
- Ground Black Pepper to taste
- Parmigiana Reggiano I recommend using a big mountain of it. ;)
Instructions
- To make this pastina, start by adding the chicken broth, pastina, parmigiano rind, lemon juice, and a large pinch of sea salt and pepper to a large pot.
- Next, bring the pot to a gentle boil on the stove and cook until the pastina is tender and most of the broth has been absorbed.
- Once done, transfer your pastina to a bowl and top it off with a mountain of freshly grated Parmigiano Reggiano and more cracked pepper. Then, serve and enjoy!
Calories: 15kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 874mg | Potassium: 43mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 0.2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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