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One Pan, 20 Minute Lemon Parmesan Pastina
This One Pan Lemon Parmesan Pastina is everything I want in a quick pasta—cozy and comforting, but still bright and fresh from the lemon. It’s buttery, garlicky, loaded with Parmesan, and comes together in just 20 minutes with ingredients you probably already have.
This is the kind of recipe I make when I have absolutely no idea what to make for dinner but everyone is hungry right now. 😂 My kids love pastina, I love that there’s only one pan to wash, and from start to finish, dinner is on the table in 20 minutes.
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Equipment
- 1 Large Deep Skillet or saute pan
Ingredients
- 1 cup Dry pastina (or small pasta) you can use orzo, too
- 1 tbsp olive oil more for topping
- 5 garlic cloves, minced
- 1/4 tsp crushed red pepper flakes
- zest from half a lemon
- 1 tbsp fresh lemon juice
- 3 cups Chicken Broth
- 1 tbsp chicken bouillon
- 1/4 tsp Pepper more for topping
- 2 tbsp butter
- 2 tbsp Fresh basil, chopped more for topping
- 1/2 cup Parmesan cheese, grated more for topping
- parsley, chopped for topping
Instructions
- In a large, deep pan, add olive oil and heat on medium heat. Add garlic and red pepper flakes and cook for 30 seconds.
- Add lemon zest, lemon juice, chicken broth, chicken bouillon powder and pepper. Mix then bring to a simmer on medium heat.
- Once simmering, add uncooked pastina, and stir occasionally for about 7 minutes. Pastina will be tender and have a thin layer of stock on top.
- Add butter and mix until melted. Reduce heat to low and add basil and parmesan cheese. Turn off heat and mix.
- Drizzle with olive oil, more cheese, parsley and pepper for serving. Enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My family loves it and I hope yours does ,too!
Tips for Making This Recipe
- Don’t walk away from the pastina. Stir it frequently as it cooks so it doesn’t stick to the bottom of the pan. You want a little broth remaining when it’s tender—that liquid helps create the creamy consistency once you add the butter and Parmesan.
- Use pastina or orzo. If you can’t find traditional pastina, orzo works great here. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; when reheating, add a splash of chicken broth to loosen everything back up.
- Don’t overcook it waiting for all the broth to disappear. The pastina will continue absorbing liquid as it sits, so turn off the heat while it still looks slightly brothy. Otherwise, you’ll end up with dry pastina instead of that creamy, silky texture.
Frequently Asked Questions
Can I use orzo instead of pastina?
Can I make Lemon Parmesan Pastina vegetarian?
Why did my pastina absorb all the broth?
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Such a comforting and delicious dish, I hope you love it as much as our family!