Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Creamy Lemon Pastina
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 528
- Total Fat
- 37 g
- Saturated Fat
- 21 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 17 g
- Cholesterol
- 95 mg
- Sodium
- 791 mg
This cozy, comforting one-pan dish comes together in 30 minutes or less, and will warm you from the inside out! Tender pastina is toasted and cooked risotto-style to a perfectly creamy consistency. We added a touch of cream and lots of freshly grated Parmesan for an even more luxurious mouthfeel. Serve this creamy lemony pastina on its own or alongside your favorite proteins, like sautéed garlic shrimp or pan-seared salmon.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 528
- Total Fat
- 37 g
- Saturated Fat
- 21 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 17 g
- Cholesterol
- 95 mg
- Sodium
- 791 mg
Ingredients
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Directions
- Heat the butter and olive oil in a large skillet over medium heat until melted. Add the garlic, shallots, red pepper flakes and 1/2 teaspoon salt. Cook, stirring frequently, until the shallots are tender and translucent, 1 to 2 minutes.
- Add the pastina and cook, tossing frequently, until lightly toasted, about 2 minutes. Add the broth, heavy cream and 1 teaspoon salt. Cook, stirring occasionally, until tender and saucy, 6 to 7 minutes.
- Stir in the lemon zest, lemon juice and Parmesan. Taste and adjust the seasoning with more salt if needed. Let sit to cool until it thickens slightly, 10 minutes. Transfer to a large serving bowl, drizzle with olive oil and top with more Parmesan.
