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A bowl of lemon pepper Italian penicillin topped with grated cheese and black pepper, garnished with two lemon slices, with a spoon resting on the side.
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4.25 from 4 ratings

Italian Penicillin Pastina (Lemon Pepper Stelline)

My lemon pepper Italian penicillin pastina is a cozy vegetarian pasta made with blended veggies, lemon zest, and star-shaped noodles. Comforting like soup and ready in about 45 minutes!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dishes, Pastas, Soups
Cuisine: Italian, Mediterranean
Diet: Halal, Hindu, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: blended veggie pasta sauce, creamy vegetable pasta, Italian penicillin, lemon pepper stelline
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 1 Tbsp olive oil 15 mL
  • 1 medium yellow onion diced
  • 6 cloves garlic minced
  • 8 cups vegetable broth 2 L
  • 4 medium carrots
  • 4 ribs celery
  • ½ to 1 tsp salt
  • ½ tsp ground black pepper
  • 2 cups stellini pasta
  • 1 lemon juice and zest
  • To serve: fresh grated parmesan, ground black pepper

Instructions

  • Saute: In a large pot over medium, heat 1 Tbsp olive oil. Add 1 medium yellow onion (diced) and 6 cloves garlic (minced), cooking until onion is soft and translucent, about 5 minutes.
    Chopped onions being sautéed in a large black pot with a wooden spoon on an orange surface.
  • Simmer: Add in 8 cups vegetable broth, 4 medium carrots, and 4 ribs celery. Cover and let gently simmer for about 20 minutes, or until carrots are fork-tender.
    A pot of vegetable soup with chopped onions, carrots, and celery simmering in broth, with a wooden spoon resting inside.
  • Blend: Use a slotted spoon to transfer all of the solids into a countertop blender. Add a splash of the broth to help get things blending. Blend on high until smooth.
    Never tightly close the lid when blending hot mixtures, as this can cause steam to become trapped and build pressure. Leave the lid slightly ajar. Alternatively, use a handheld immersion blender to blend everything right in the pot.
    Top view of a blender containing a smooth, bright yellow puree, set on a light brown countertop.
  • Stelline: Pour blended mixture back into the pot. Stir in ½ to 1 tsp salt (taste the mixture and use salt to your liking–this will depend on the saltiness of your broth), ½ tsp ground black pepper, and 2 cups stellini pasta.
    Let gently simmer for the time listed on the package or until pasta is tender, about 10 minutes. Stir frequently to prevent pasta from clumping or sticking to the bottom.
    A pot of yellow liquid with a spoon, next to a bowl of brown granules and a small dish of ground pepper on a tan countertop.
  • Serve: Right before serving, stir in the zest and juice from 1 lemon. Top with fresh grated Parmesan and ground black pepper. Enjoy!
    A pot of yellow risotto with a lemon and a grater resting on top, alongside a spoon and a slotted utensil on a brown surface.

Video

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop with a splash of broth, as the pasta will continue to absorb liquid.
Can I use gluten-free pasta? Yes, but you will likely need to slowly add more broth until the desired texture is achieved. 
What other pastina can I use? You can use orzo, Ancini de Pepe, or Ditalini.
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