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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


  • 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


  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