Go Back Email Link
+ servings
A big bowl of the pastina, with parmesan cheese actively being sprinkled on top of it
Print Pin
5 from 1 vote

Pastina with Parmigiano

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. 
Course Main Course
Cuisine American, Italian
Diet Low Salt, Vegetarian
Keyword Nut Free, Refined Sugar Free
Servings 8 Servings
Calories 15kcal
Author Nicole Modic

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!

Nutrition

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
QR Code linking back to recipe