This One-Pan Lemon Garlic Pasta, is possibly the Best Pasta Dish I have ever tasted. It´s got a ton of great flavors, it´s super easy to make and it comes together in under 30 minutes.
This is the perfect dish for a busy weeknight dinner or for a relaxed weekend lunch, next to a bottle of Spanish wine. Either way, the flavors of this pasta promise to blow you away.
The beauty of this pasta dish, is the one-pot method. Which means the pasta get´s cooked in the same pan as the rest of the ingredients. This keeps the starch from the pasta in the dish, which gives it a beautiful rich flavor.
TIPS & TRICKS to Make this Recipe: When you add the lemon zest into the pasta, make sure to not add any of the white pith. Otherwise it will add a bitter flavor to your pasta. I also grated some Manchego Cheese over the pasta, but you can use any cheese you like.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN OLIVE OIL I USED
SPANISH SEA SALT
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Watch the Video Below on How to Make this One-Pan Lemon Garlic Pasta
One-Pan Lemon Garlic Pasta
Ingredients
- 2 tbsp extra virgin olive oil 35 ml
- 1 head garlic
- 1 tsp dried thyme .90 grams
- 3 cups vegetable broth 710 ml
- 2 cups penne pasta 200 grams
- lemon zest from half a lemon
- 1/4 cup finely grated Manchego cheese 30 grams
- handful finely chopped parsley
- sea salt & black pepper
Instructions
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Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil
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Meanwhile, grab a head of garlic, remove the skins from the cloves and roughly chop the cloves of garlic
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After heating the olive oil for 3 to 4 minutes, add in the chopped garlic, mix with the olive oil, after 2 minutes and the garlic is lightly sauteed, add in 1 tsp dried thyme and mix together, then add in 3 cups vegetable broth and raise the heat to a high heat
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Once the broth comes to a boil, add in 2 cups penne pasta, mix together and then mix every 2 to 3 minutes, to ensure the pasta is evenly cooked and it doesn´t stick together
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After 10 minutes and most of the broth has been absorbed by the pasta, but there is some broth left, place a lid on the pan and lower the fire to a low-medium
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After simmering for 3 to 4 minutes, remove the lid, there should be a little broth left and the pasta cooked al dente, remove the pan from the heat
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Finely grate the zest of half a lemon over the pasta, lightly season everything with sea salt & black pepper, finely grate some Manchego cheese (or any cheese you like) over the pasta and sprinkle with finely chopped parsley, enjoy!
Recipe Notes
Get the Extra Virgin Olive Oil I used to make this pasta dish
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Ristinn Dove
Can I use angel hair pasta instead of penne?
13 . May . 2024Spain on a Fork
Absolutely! Though you might need to add in a bit less liquid 🙂 Much love
14 . May . 2024Ellen Burton
14 . Aug . 2023My husband and I have a new favorite pasta dish. So easy and full of flavor!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
15 . Aug . 2023Mel
28 . Dec . 2022Great recipe – easy and tasty. Great tip about the lemon zest (which I just learned the hard way!) also I added about a cup of frozen peas for more protein . Thank you!
Spain on a Fork
Glad you enjoyed it! Thanks for the comment 🙂 Much love
29 . Dec . 2022Jenn
04 . May . 2022Fantastic recipe. Great for a weekend meal. Easy to double. I love the video, too!!!
Spain on a Fork
Thanks for the comment! Much love 🙂
04 . May . 2022Bret Santucci
Love this recipe! Can this easily be doubled or should it be made in two batches? I want sure if the extra liquid would affect cook time
11 . Jul . 2021Spain on a Fork
if your pan is large enough, you can cook a double batch at once, it may have to cook a couple of more minutes, but not that much 🙂 much love
12 . Jul . 2021Riki B.
You need to make your recopies printable!
01 . Jul . 2021Spain on a Fork
There is a print button on the top of the written recipe 🙂 much love
01 . Jul . 2021