One-Pan Spanish Garlic Pasta
This One-Pan Spanish Garlic Pasta is packed with flavors, easy to make and done in just 30 minutes. The perfect recipe for a busy weeknight or weekend lunch
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup extra virgin olive oil (60 ml)
- 1 head garlic
- 1/2 onion
- 1 orange bell pepper
- 1/2 zucchini
- 15 oz canned diced tomatoes (400 grams)
- 2 1/2 cups vegetable broth (590 ml)
- 1/4 tsp saffron threads (.17 grams)
- 2 cups uncooked penne pasta (200 grams)
- Manchego cheese
- handful freshly chopped parsley
- sea salt & black pepper
Instructions
- 1
Roughly mince the cloves from 1 head of garlic, roughly dice 1/2 onion, roughly chop 1 orange bell pepper and cut 1/2 zucchini into 1/4 inch (.635 cm) thick half moons
- 2
Heat a large fry pan with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 minute add in the diced onion, chopped bell pepper and the zucchini, mix with the olive oil, after 5 minutes and the onion & zucchini is translucent, add in the minced garlic and continue to mix, after 1 minute add in a 15 oz can of diced tomatoes, 2 tbsp (8 grams) finely chopped parsley and season generously with sea salt & black pepper, mix together, then add in 2 1/2 cups vegetable broth and 1/4 tsp saffron threads, mix and bring to a boil, then add in 2 cups penne pasta and give it one final mix
- 3
After simmering for about 10 minutes and the broth has reduced by at least half, place a lid on the pan and lower the fire to a low-medium heat, simmer for another 3 to 4 minutes, then remove the pan from the heat, finely shred in some Manchego cheese over the pasta and sprinkle with freshly chopped parsley, enjoy!