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Pastina 🍋 So cozy, comes together in one pan in 20 minutes! Everyone in my family was a fan and it has been on repeat, so it is definitely kid friendly. It’s also the perfect weekday meal with little cleanup, what more can you ask for? ☺️
If you loved this recipe, check out my Stuffed Tomato Recipe.
Why You’ll Love 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.
How To Prepare Pastina
🥘 Add some oil to a pan, and toast the pasta for 2-3 minutes until slightly golden.
💧 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. Cook while mixing together for 1 more minute.
🧈 Turn heat off and add butter. Mix it vigorously until emulsified into the pasta water.
🌟 Zest the other lemon and rub some salt with it. Add the lemon salt to the pasta. Serve with more parmesan and black pepper on top and that is it!
Substitutions and Variations
- You can use any cheese of your choice instead of parmesan.
Chef’s Tip
Don’t add lemon juice until it is almost done because it evaporates and doesn’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.
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Common Questions
For this recipe, I used Pastina by De Cecco.
Yes absolutely! You can use any cheese of choice.
Pastina
Ingredients
- 1 cup Acini di pepe, pastina
- 3.5-4.5 cups 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
Instructions
- Add some oil to a pan, and toast the pasta for 2-3 minutes until slightly golden.
- 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. Cook while mixing together for 1 more minute.
- Turn heat off and add butter. Mix it vigorously until emulsified into the pasta water.
- 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 and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
