Spain on a Fork > All Recipes > Main Dishes > One-Pan Lemon Garlic Pasta | The Easiest One-Pot Pasta Recipe
All Recipes, Main Dishes / June 25, 2021

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.

One-Pan Lemon Garlic Pasta
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.

One-Pan Lemon Garlic Pasta
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.

One-Pan Lemon Garlic Pasta
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.

One-Pan Lemon Garlic Pasta

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

Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 25 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

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

  1. Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil

  2. Meanwhile, grab a head of garlic, remove the skins from the cloves and roughly chop the cloves of garlic

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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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4 Comments

  1. Bret 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 . 2021
    • Spain 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 . 2021
  2. Riki B.

    You need to make your recopies printable!

    01 . Jul . 2021
    • Spain on a Fork

      There is a print button on the top of the written recipe 🙂 much love

      01 . Jul . 2021

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