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Spinach Pastina Recipe 💚 So cozy and comforting. This is such a quick and easy meal and it also comes together in one pan in 20 minutes! The flavors are unreal and the mascarpone on top is FIRE🔥.
If you enjoyed this recipe, check out my Tomato Pastina!
Why You’ll Love Spinach Pastina Recipe
Such a flavorful pastina, and super easy to make. The mascarpone adds that creamy touch and it is amazing. The spinach and basil add that herby and fresh taste. This is one of my favorite comfort foods, because apart from being a cozy meal, it only takes 20 minutes to make, so it’s perfect for a weekday meal or if you just need to whip up something very quickly!
How To Prepare Spinach Pastina Recipe
🧄 Add water, spinach, basil, garlic, shallot and salt to the blender. Then, blend until smooth and strain. You’ll have about 4 cups of liquid.
🔥 Add some oil to a pan, and toast the pasta on medium high for 2 minutes until slightly golden.
🌿 Add spinach basil water one cup at a time. Then, add a bit of salt/pepper. Should be about 9-12 minutes.
💧 Simmer until pasta is al dente. There will bewater left over.
🍋 Add Parmigiano and lemon zest. Cook mixing together for 1 more minute.
🧈 Mix in butter, add salt and pepper.
🧀 Serve with more Parmigiano, mascarpone, chives and black pepper.
Substitutions and Variations
- You can use ricotta or burrata instead of mascarpone.
- I also topped mine with basil, but you can top with your favorite herbs.
Chef’s Tip
Make sure you add the spinach basil water one cup at a time, so it absorbs better.
Similar Recipes
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Common Questions
My favorites are Di Stefano and BelGioioso.
You can use ricotta or burrata.
Spinach Pastina
Ingredients
- 1 cup Acini di pepe
- 1 Shallot
- 1 clove Garlic
- 4.5 cups Water
- 2 cups Spinach, packed
- 12 leaves Basil
- Mascarpone, to taste
- 3/4 cup parmigiano reggiano, grated and more for topping
- 1 Lemon, zest
- 2 tbsp Butter, Cold
- Salt and pepper, to taste
- Olive oil
- Chives, for topping
Instructions
- Add water, spinach, basil, garlic, shallot and salt to the blender. Then, blend until smooth and strain. You’ll have about 4 cups of liquid.
- Add some oil to a pan, and toast the pasta on medium high for 2 minutes until slightly golden.
- Add spinach basil water one cup at a time. Add a bit of salt/pepper and simmer until paste is al dente, about 9-12 minutes. There will be water left over.
- Add Parmigiano and lemon zest. Cook mixing together for 1 more minute.
- Mix in butter, add salt and pepper to taste.
- Serve with more Parmigiano, mascarpone, chives and black pepper and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
