With just a handful of simple ingredients, you can make this in under 30 minutes. Plus it’s extra nourishing for anyone dealing with a cold or illness.
– Minced celery, carrot, and onion – Low-sodium chicken broth – Star pastina – Frozen petite peas – Parmesan cheese – Fresh lemon zest (optional)
Add the olive oil to a medium pot over medium heat. When warm, add the celery, carrot, and onion. Stir to coat and cook for 2 minutes, or until just starting to soften.
Add the broth and raise the heat to high. When the broth starts to boil, turn down the heat to medium so it simmers.
Add the pasta. Cook for about 8 minutes, stirring occasionally. (Look for star pastina in the pasta aisle of your store.)
Stir in the peas, Parmesan, and lemon zest, if using. Season to taste with salt and pepper. Serve warm.
Store leftovers in an airtight container for up to 5 days in the fridge. Warm in a heat-safe bowl in a small pot or in the microwave, adding broth if desired.
Make this easier by starting with pre-cut mirepoix (carrots, onion and celery) from the produce aisle of your supermarket.