Keep extra chicken broth for a light, spoonable pasta with tomato, softened scallion whites, garlic, Parmesan and lemon squeezed in at the end.
GBy greentea00000
Servings
4
2 tbsp Extra virgin olive oil
6 pieces Scallions (white parts, thinly sliced)
4 clove Garlic cloves, thinly sliced
3 pieces Tomatoes, diced
6 cup Chicken broth
1 piece Parmesan rind
200 g Small dried pasta (ditalini or orzo)
2 pieces Lemons
0.5 cup Parmesan, finely grated
1 tsp Salt
0.5 tsp Black pepper
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Build the Base
1. Zest one of the Lemons in strips or fine zest and set aside. Heat the Extra virgin olive oil in a large pot over medium-low heat. Add the Scallions and cook gently for 3 minutes until softened but not browned.
2. Add the Garlic and cook for 1 minute until fragrant, then stir in the Tomatoes with the Salt and cook for 4 minutes until they begin to break down and release their juices.
3. Pour in the Chicken broth and add the Parmesan rind. Bring to a boil, then reduce to a steady simmer for 10 minutes to build flavor.
6 cup Chicken broth,
1 piece Parmesan rind
4. Add the Small dried pasta and simmer, stirring occasionally, for 1 to 2 minutes less than the package time, usually 7 to 9 minutes, until al dente. The pasta will release starch and lightly thicken the broth.
200 g Small dried pasta (ditalini or orzo)
Finish and Serve
5. Remove the pot from the heat and discard the Parmesan rind. Stir in the lemon zest and the juice of both Lemons, starting with the juice of one and adding more to taste. Season with Black pepper and extra Salt if needed.
1 pieces Lemons,
1 tsp Salt,
0.5 tsp Black pepper
6. Ladle into warm bowls and top with the grated Parmesan. Serve immediately, since the pasta continues to absorb broth as it sits.
0.5 cup Parmesan, finely grated
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