Pastina Recipe
A warm, comforting Italian dish made with tiny pasta cooked in broth, butter, and Parmesan cheese — often called “Italian penicillin” because it’s soothing and easy to digest.
Ingredients
- 1 cup pastina acini de pepe, stelline, or other tiny pasta shapes
- 4 cups chicken broth or vegetable broth for vegetarian
- 2 tablespoons unsalted butter or olive oil
- ¼ cup grated Parmesan cheese plus more for serving
- Salt and black pepper to taste
- Optional: fresh parsley or basil for garnish
Instructions
- In a medium pot, bring the chicken broth to a gentle boil over medium heat.
- Add the pastina and cook for 5–7 minutes, stirring occasionally, until the pasta is tender.
- Reduce the heat to low and stir in the butter until melted.
- Add the Parmesan cheese and mix until creamy.
- Taste and adjust with salt and black pepper.
- Serve hot, garnished with extra Parmesan or fresh herbs if desired.
Notes
- For babies, cook the pastina extra soft and avoid adding salt or strong cheese.
- Olive oil can replace butter for a lighter, dairy-free version.
- Add peas, carrots, or spinach to boost nutrition and color.
- Leftovers thicken as they cool; stir in extra broth or water when reheating.