Description
A comforting single‑serve pot of creamy pastina simmered in broth with shallot, garlic, butter, cheese, and a touch of lemon—perfectly simple and soul-warming.
Ingredients
Olive or avocado oil (a glug)
1 Tbsp minced shallot
1 clove garlic, finely grated
1¼ cups low-sodium chicken broth (or bone broth)
½ cup pastina pasta (such as acini de pepe or pearled couscous)
1 Tbsp butter
¼ cup finely grated Parmigiano-Reggiano cheese
¼ tsp freshly ground black pepper
2 tsp freshly squeezed lemon juice
Instructions
- Heat oil in a small 1–2 quart pot over medium heat. Sauté shallot and garlic until fragrant, about 1–2 minutes.
- Add broth and bring to an active simmer.
- Stir in pastina and simmer gently, stirring often, until tender (about 11 minutes).
- Remove from heat. Stir in butter until melted, then mix in cheese until creamy.
- Add lemon juice and black pepper. Stir to combine.
- Serve immediately with extra cheese and pepper on top. Add a drizzle of olive oil if desired.
Notes
- Use vegetable broth for a vegetarian option.
- Stir frequently to prevent sticking and release starch for creaminess.
- Add a pinch of herbs or red pepper flakes for extra flavor.
- Best eaten fresh—reheat with a splash of broth to restore texture.
- Prep Time: 2 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 40mg
