Pastina - Easy / Leftover Friendly Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Mirepoix vegetables (carrots, onion, celery)
Seasoning Herbs and Salt - I usually use Garlic Powder, Onion Powder, Oregano, Cumin.
Chicken or Vegetable Broth
½ of a 12 oz box of PASTINA
½ cup grated Parmesan
1 cup Leftover Meat (optional)
Frozen Spinach
<1 tsp Grated Lemon Zest (optional) - This brightens the flavors a bit.
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Directions: |
Directions:1. Saute mirepoix (Carrots, onion, celery) over medium heat for about 5 minutes.
2. Add seasoning and cook 1-2 minutes.
3. Add broth, bring to a simmer 10 minutes. You can simmer longer though. Just don't add the Pastina until you are just about ready for dinner.
4. Add the Pastina, simmer about 5 minutes.
5. Add leftover meat / frozen spinach. Stir in most of the Parmesan.
6. Sprinkle a bit of Parmesan on top. |
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Personal
Notes: |
Personal
Notes: - Don't skip the parm!
- Chicken is the obvious leftover meat, but roasted pork tenderloin is REALLY yummy too.
- The broth can be from a box or whatever broth you've been able to make from leftovers. I've been trying to buy roaster chickens when I can so I can make broth each week. You can also keep a bag in your freezer with veggie scraps (celery tops, carrot/onion ends, etc.) to make a veggie broth. I am always using homemade broth, so I am never precise about the amount.
- The kids really like the Pastina noodles because they are shaped like tiny stars, but really any small noodle will do (Acini di Pepe, israeli couscous, orzo or whatever).
- No need for fresh vegetables here. Frozen veggies are perfect. You could use frozen peas or something else. I just always keep a few bags of frozen spinach handy and just add part of a bag.
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