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Broccoli Parmesan Pastina
Pastina will always remind me of my mom and Nonna. It’s something so simple, but full of comfort. My Broccoli Parmesan Pastina takes that familiar little pasta and adds tender broccoli, butter, and plenty of Parmesan for a creamy bowl that feels like home.
This is the kind of dinner I turn to when the day gets away from me and I still want to put something warm and homemade on the table. Everything cooks in one pan, even the broccoli, so there’s no extra pot to boil or colander to wash. A little extra Parmesan on top, and dinner is handled.
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Equipment
- 1 Large, deep pan with sides
Ingredients
- 1 cup uncooked pastina or another small pasta shape
- 3 tbsp butter divided
- 3 garlic cloves minced
- 4 cups chicken broth
- 1 tsp chicken bouillon powder
- 1/2 tsp pepper
- 1/2 tsp salt more to taste
- 2 cups small broccoli florets
- 1 cup freshly grated Parmesan cheese more for topping
- 1/4 cup heavy cream
- Olive oil, for finishing
Instructions
- Sauté the garlic. Melt 2 tablespoons of butter in a large, deep skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant.
- Start the pastina. Add the chicken broth and bring to a gentle boil. Stir in the pastina, salt, chicken bouillon, and pepper. Cook for about 5 minutes, stirring frequently to prevent sticking.
- Add the broccoli. Stir in the broccoli and cook for another 3–4 minutes, until the broccoli and pasta are tender and most of the broth is absorbed. Add a splash of broth if needed to keep it creamy.
- Stir in the cream and cheese. Reduce the heat to low. Stir in the heavy cream, Parmesan, and remaining tablespoon of butter until melted and combined. Taste and adjust the seasoning as needed.
- Serve. Spoon into bowls and finish with extra Parmesan and a drizzle of olive oil.
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 kids love this one and I hope your family does, too!
Tips for Making This Recipe
- Chop the broccoli small. Small, evenly sized florets cook quickly and give you a little broccoli in every spoonful without overcooking the pastina.
- Loosen up leftovers. Pastina thickens as it sits, so add a splash of broth or milk when reheating gently on the stove.
- Keep the heat low for the cheese. Stir in freshly grated Parmesan at the end over low heat, or off the heat, so it melts smoothly instead of clumping.
Frequently Asked Questions
Can I use frozen broccoli?
What if I can’t find pastina?
Can I make this without heavy cream?
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It’s so good and ridiculously easy. I hope you love it!