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Lemon Parmesan Pastina ๐Ÿ‹ So cozy, comes together in one pan in 20 minutes! Everyone in my family was a fan and it has been on repeat.

If you loved this recipe, check out my Pesto Pastina Cheesy Tomatoes!

Why You’ll Love Lemon Parmesan Pastina

The flavors in this pastina are unreal! This is one of my go to meals, because it’s so cozy and comforting. It is cheesy, lemony and perfect. One of the best parts? It’s super easy and quick to make.

lemon parmesan pastina

How To Prepare Lemon Parmesan Pastina

๐Ÿฅ˜ First, add some oil to a pan, and toast the pasta for 2-3 minutes until slightly golden.

๐Ÿ’ง Secondly, add the zest of 1 lemon to the pasta along with the water, 1 cup at a time. Then, add a bit of salt.

๐Ÿฒ Simmer until the pasta is al dente and there is water left over. I like it pretty brothy.

๐Ÿ‹ Squeeze half a lemon on to the pasta and add Parmigiano. Then, cook mixing together for 1 more minute.

๐Ÿงˆ Turn heat off and add butter. Then, mix it vigorously until emulsified into the pasta water.

๐ŸŒŸ Lastly, zest the other lemon and rub some salt with it. Then, add the lemon salt to the pasta. Serve with more parmesan and black pepper on top.

Substitutions and Variations

  1. You can use any cheese of your choice instead of parmesan.

Chef Nadia’s Tip

Donโ€™t add lemon juice until it is almost done because it evaporates and doesnโ€™t do much. Do add lemon zest however while cooking! Rubbing the salt with lemon zest makes it release the oils and be super fragrant.

Similar Recipes

Common Questions

What pastina do you use?

For this recipe, I used Pastina by De Cecco.

Can I use a different cheese?

Yes absolutely! You can use any cheese of choice.

Lemon Parmesan Pastina

By Nadia Aidi
Prep 5 minutes
Cook 10 minutes
Total 15 minutes
Servings: 2
Lemon Parmesan Pastina ๐Ÿ‹ So cozy, comes together in one pan in 20 minutes! Everyone in my family was a fan and it has been on repeat.

Ingredients 

  • 1 cup Acini di pepe, pastina
  • 3.5-4.5 Water , or stock
  • 2 Lemons
  • 4 tbsp Unsalted butter
  • 1 cup Parmigiano reggiano, grated and more for topping
  • Salt and pepper, to taste
  • Olive oil

Directions 

  • First, add some oil to a pan, and toast the pasta for 2-3 minutes until slightly golden.
  • Secondly, add the zest of 1 lemon to the pasta along with the water, 1 cup at a time. Then, add a bit of salt.
  • Simmer until the pasta is al dente and there is water left over. I like it pretty brothy.
  • Squeeze half a lemon on to the pasta and add Parmigiano. Then, cook mixing together for 1 more minute.
  • Turn heat off and add butter. Then, mix it vigorously until emulsified into the pasta water.
  • Lastly, zest the other lemon and rub some salt with it. Then, add the lemon salt to the pasta. Serve with more parmesan and black pepper on top.

Video

Nutrition

Calories: 1456kcal, Carbohydrates: 149g, Protein: 60g, Fat: 75g, Saturated Fat: 45g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 19g, Trans Fat: 2g, Cholesterol: 188mg, Sodium: 1616mg, Potassium: 404mg, Fiber: 12g, Sugar: 12g, Vitamin A: 2228IU, Vitamin C: 114mg, Calcium: 1256mg, Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian

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