Cheesy Tomato Pastina
Overview
When the craving for cheesy comfort food hits, consider this Cheesy Tomato Pastina!
Summer 2023 has shown no shortage of rain and because of that, I have been craving comfort food non stop. Comfort food for me is cheesy, it’s loaded with carbs, and it’s creamy.
Cheesy Tomato Pastina takes under 15 minutes to put together and my version has swiss chard in it. No swiss chard? No problem, you can easily substitute spinach or baby kale! I also added some collagen peptides in my serving to add a little bit more protein.
Give it a try and let me know what you think on social!
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
- 1 cup pastina pasta
- 2 cups low sodium chicken broth
- 2 tbsp unsalted butter
- 1/2 cup chopped shallot
- 2 tbsp tomato paste
- 3 cups swiss chard, julienned or you may substitute spinach or baby kale
- 1/2 cup freshly grated parmesan cheese + extra for sprinkling
- 1 tbsp fresh basil, julienned + extra for topping
- 2 tbsp heavy cream (optional but highly recommended)
- salt + pepper
Method
- Melt the butter in a large pan
- Once the butter is melted, add the chopped shallot and allow the shallot to cook on low heat for about 3-5 minutes until translucent in color
- Add the tomato paste, stir, and allow to cook for another 2 minutes
- Add the chicken broth and bring to a boil
- Once the broth is boiling, add the pastina pasta and season with a heavy pinch of salt
- As the pastina is cooking, drop the swiss chard in the pan
- Allow the pastina (and swiss chard) to cook for 4-5 minutes, stirring occasionally
- Sprinkle in 1/2 cup of parmesan cheese, 2 tbsp of fresh basil, and heavy cream and stir
- Remove from the heat
- Plate pastina in shallow bowls and sprinkle with a little extra basil and parmesan cheese
- Enjoy!!
Cheesy Tomato Pastina
When the craving for cheesy comfort food hits, consider this Cheesy Tomato Pastina!
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Ingredients
- 1 cup 1 cup pastina pasta
- 2 cups low sodium chicken broth
- 2 tbsp unsalted butter
- 1/2 cup chopped shallot about 1 shallot
- 2 tbsp tomato paste
- 3 cups swiss chard, julienned spinach or baby kale can be substituted
- 1/2 cup freshly grated parmesan cheese + extra for sprinkling
- 1 tbsp fresh basil, julienned + extra for topping
- 2 tbsp heavy cream (optional but highly recommended)
Instructions
- Melt the butter in a large pan
- Once the butter is melted, add the chopped shallot and allow the shallot to cook on low heat for about 3-5 minutes until translucent in color
- Add the tomato paste, stir, and allow to cook for another 2 minutes
- Add the chicken broth and bring to a boil
- Once the broth is boiling, add the pastina pasta and season with a heavy pinch of salt
- As the pastina is cooking, drop the swiss chard in the pan
- Allow the pastina (and swiss chard) to cook for 4-5 minutes, stirring occasionally
- Sprinkle in 1/2 cup of parmesan cheese, 2 tbsp of fresh basil, and heavy cream and stir
- Remove from the heat
- Plate pastina in shallow bowls and sprinkle with a little extra basil and parmesan cheese
- Enjoy!!
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