One-Pan Lemon Garlic Pasta | The Easiest One-Pot Pasta Recipe
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.
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Watch the Video Below on How to Make this One-Pan Lemon Garlic Pasta
One-Pan Lemon Garlic Pasta
- 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
Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil
Meanwhile, grab a head of garlic, remove the skins from the cloves and roughly chop the cloves of garlic
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
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
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
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
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!
Get the Extra Virgin Olive Oil I used to make this pasta dish
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