One-Pan Garlic & Herb Pasta

4 Servings

Nutrition (1 serv.) Amount Nutrition (1 serv.) Amount
Calories 398 kcal Sugar 5 g
Carbs 53 g Cholesterol 8 mg
Protein 10 g Sodium 426 mg
Fat 14 g Fiber 3 g
Sugar 5 g
Cholesterol 8 mg
Sodium 426 mg
Fiber 3 g

Prep Time: 5 min Cook Time: 20 min Total Time: 25 min

https://spainonafork.com/one-pan-garlic-and-herb-pasta-recipe/

Ingredients

3 tbsp extra virgin olive oil (45 ml)

1 shallot

8 cloves garlic

1 tbsp all purpose flour (8 grams)

1/2 cup dry white wine (120 ml)

1 tsp dried oregano (1 gram)

1 tsp dried parsley (1 gram)

1/2 tsp dried thyme (.50 grams)

3 1/2 cups vegetable broth (840 ml)

8 oz penne pasta (225 grams)

1/4 cup grated Manchego cheese (30 grams)

1 lemon

handful freshly chopped basil

sea salt & black pepper

Instructions

Step 1

Heat a large fry pan with a medium heat and add in the olive oil

Step 2

In the meantime, thinly slice the shallot and roughly chop the garlic

Step 3

Add the shallot and garlic into the hot fry pan, mix continuously, after 2 to 3 minutes and the shallot is translucent, add in the flour, continue to mix for 1 to 2 minutes, then add in the white wine, oregano, parsley, thyme, a kiss of lemon zest and season with sea salt & black pepper, mix together and then simmer

Step 4

After 3 minutes and the alcohol has been cooked off in the wine, add in the vegetable broth, raise to a high heat and give it a gentle mix until well mixed together

Step 5

Once it comes to a boil add in the pasta, mix every 2 to 3 minutes so the pasta doesn't stick together and it all evenly cooks

Step 6

After 8 to 9 minutes, which in my case is about 3 minutes shy of the pasta being cooked al dente, place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the pasta is just cooked al dente, then remove the pan from the heat

Step 7

Serve directly out of the pan, topped off with the grated cheese and chopped basil, enjoy!