Broccoli Parmesan Pastina

5 from 1 vote

My Broccoli Parmesan Pastina combines tiny pasta and tender broccoli in a creamy, buttery Parmesan sauce. Made in one pan with simple ingredients, it’s an easy, comforting meal for busy days.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Main Course, Pasta, Side Dish

Cuisine: American, Italian

Keyword: 20 Minute Dinner, 20 Minute Meal, Comfort Food, Dinner, Easy Recipes, Family Dinner, Homemade, Italian, One Pan, One Pan Meal, Pasta, Pastina, Side Dish, The Cooking Mawma

Servings:

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