Pastina with vegetables is a simple yet truly delicious first course. It was a pasta dish my grandma always made when I was little, using all the vegetables she harvested from her garden. My brother and I loved it! I make it often; it always solves many lunches and kids love it too, there are many pureed vegetables, it’s nutritious and really tasty, also light, because there’s no sauté. To prepare this pastina with vegetables, you only dirty one pot, do everything there, it’s super creamy and fragrant and it’s ready in about twenty minutes. It’s a comfort food that really feels like home, I’m sure it will become one of your favorites!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter, and Spring
Ingredients
- 3 1/8 cups water (or vegetable broth)
- 1 1/4 lbs mixed vegetables (zucchini, potatoes, carrots, and green onion)
- 10 1/2 oz pastina
- 3 1/2 oz grated Parmesan cheese
- to taste extra virgin olive oil
- to taste salt
Steps
Pastina with vegetables is very simple and quick to prepare. First, clean the vegetables and cut them into small pieces. I used one medium zucchini, one small to medium potato, one large carrot, and one small green onion.
Place the vegetables in a pot with the water (or vegetable broth, I used water and a teaspoon of my homemade bouillon), bring to a boil and let them cook for about ten minutes (depending on how large the pieces are), pierce a piece of potato with a fork to check for doneness, they should stay crunchy, not overcooked.
Once the vegetables are cooked, blend them directly in the pot using an immersion blender.
Add the pastina (choose your preferred shape, I chose orzo, my favorite), season with salt, and cook according to the package instructions, stirring occasionally to prevent sticking. Add a little more water or broth if necessary.
At the end of cooking, season the pastina with vegetables with the grated Parmesan cheese and serve, adding a little extra virgin olive oil raw.
Tips:
Pastina with vegetables can be stored in the fridge for a couple of days. Reheat it by adding a little water or broth. You can use the pasta shape you prefer and also choose the vegetables you like most, just respect the total weight indicated in the recipe.
Other pastina recipes HERE
Other recipes with vegetables HERE
