Lemon Pastina

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Lemon Pastina is so cozy, comforting, quick and easy to whip up. It’s just like the classic pastina except it has a fresh lemony twist. The whole family will love this for lunch, dinner or as a side pasta dish.

PIN this Lemon Pastina recipe to try later!

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Lemon Pastina

Pastina is one of my favorite foods in the world. I grew up eating it and now I make it for my two littles who love it. There’s just something about a bowl of it that makes the most comforting meal and always brings back so many memories as a kid, especially being at my grandparent’s house.

Creamy Lemon Pastina is made with a few simple ingredients and is the easiest to make in one pot. It’s cheesy, creamy, and full of bright and fresh lemon flavors. Be sure to try my Classic Pastina and Pastina Soup!

First we toast the pastina in butter to bring out the most flavor, then we cook the pasta in broth until the broth is absorbed into the pasta. Fresh lemon juice, lemon zest, and parmesan cheese get swirled in along with heavy cream which makes this a bit creamy and so delicious.

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What is Pastina?

The word Pastina in Italian simply means small pasta or little pasta and it’s often cooked in Italian households. Tiny pasta stars that are cooked in the soup are the most popular but you can use whatever small pasta you can find.

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key ingredients

• Pastina pasta: This pasta is shaped like tiny stars but you you can use any small pasta that you can find. See a list below for other pastas that would work great for this recipe.
• Heavy cream or milk: Heavy cream makes this extra creamy. Whole milk or low-fat also works too.
• Butter: Unsalted butter works best so you can control the saltiness but you could also use salted butter, just be sure to taste the pastina before adding any more salt. You could also use olive oil but it will change the flavor a bit.
• Chicken broth: I like to use reduced-sodium chicken broth or chicken stock so I could control the sodium. Use homemade chicken broth or store-bought chicken broth, whatever you have. You could also use water, vegetable broth, or bone broth but the broth will add more flavor.
• Parmesan cheese: I always love adding freshly shredded or grated parmesan cheese or pecorino romano cheese. This will make the pastina slightly cheesy and adds an extra richness flavor. Add as much or as little as you want.

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how to make lemon pastina

Toast pastina: Heat a large pot to medium heat. Add butter and pastina and toast for 1 minute.

Add in broth: Simmer on low for 12-15 minutes or until most of the liquid is absorbed.

Stir in pastina flavors: Stir in remaining butter, parmesan cheese, lemon zest and lemon juice until combined.

Stir in heavy cream (to make it creamy): Remove pastina from heat and stir in heavy cream, then add a pinch of salt and black pepper to taste. Serve in bowls and enjoy!

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Recipes Tips & Variations

• Add protein: Add 1 lightly beaten egg or egg white once the pasta is cooked and you add the remaining ingredients. It will only take a few minutes for the egg to cook through.
• Add veggies: Add shredded carrots, zucchini, peas, celery, tomatoes, or broccoli when you add the liquid. It’s best if the vegetables are cut into small pieces so it cooks quicker.
• Lemon Pastina Soup: Make this into more of a soup by adding more chicken broth to create a soup like base.
• Pasta variation: If you aren’t able to find the little stars shaped pasta, use any smaller pasta such as acini di pepe, orzo pasta, ditalini, or alphabet pasta. Smaller pastas work best for pastina.
• Lemon Chicken Pastina: Add chicken pieces to the pastina if you wanted to make this recipe extra hearty. Rotisserie chicken works great!
• Add more flavor: Add your favorite fresh herbs to the hot pasta. Finley chopped parsley is a great option.

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leftovers & storage

To-store: Store any leftovers in an airtight container in the refrigerator for up 4-5 days. When ready to reheat, place in the refrigerator to warm. You may want to add a splash or milk or chicken broth to help soften the pastina.

To-freeze: Place cooled pastina in an airtight container and freeze for up to 3 months. Thaw on the counter for a few hours or place in the refrigerator overnight.

To-reheat: Reheat leftovers in the microwave or a small saucepan. It’s always best to add more milk since the pasta will most likely dry out once it’s refrigerated or frozen.

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