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Jack’s Pastina
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By Jack R

Jack’s Pastina

10 steps
Cook:35min
Updated at: Tue, 11 Mar 2025 15:35:16 GMT

Nutrition balance score

Good
Glycemic Index
46
Low
Glycemic Load
23
High

Nutrition per serving

Calories384.5 kcal (19%)
Total Fat13.9 g (20%)
Carbs50.1 g (19%)
Sugars8.5 g (9%)
Protein16.7 g (33%)
Sodium792.7 mg (40%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Finely chop carrots, celery, and onions and add to pot on medium low heat with olive oil and a pinch of salt
Step 2
After mirepoix begins to soften a bit (5-10 min), add tomato paste and stir occasionally. Meanwhile finely mince garlic
Step 3
Add finely minced garlic and stir constantly for 1-2 minutes, ensuring it doesn’t burn
Step 4
Add chicken stock to pot and allow to simmer for 10-20 minutes. Check and stir occasionally until the veggies are soft to your liking
Step 5
Add Pastina to the pot, ensuring you stir every one to two minutes to make sure it doesn’t stick to the bottom. Cook Pastina to al dente and then turn off heat
Step 6
Grate a hefty portion of parmigiano reggiano into a small bowl. Add a hefty amount of black pepper and an egg, mix thoroughly
Step 7
Gently pour egg mixture into the pot while stirring Pastina. This step must be completed after Pastina is cooked and you have turned off the heat
Step 8
Add salt to taste to the Pastina
Step 9
While Pastina cools to an edible temperature, chop basil and tomatoes to the desired size
Step 10
Serve Pastina in a bowl with tomatoes, basil, and mushrooms on top

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