One-Pan Garlic & Herb Pasta

Von Spain on a Fork · 20 Min.

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Zubereitung

1. Heat a large fry pan over medium heat and add the olive oil.
2. Thinly slice the shallot and roughly chop the garlic while the oil heats.
3. Add the shallot and garlic to the pan and stir constantly. When the shallot is translucent after 2 to 3 minutes, add the flour and stir for 1 to 2 minutes.
4. Add the white wine, oregano, parsley, thyme, a little lemon zest, and salt and black pepper to taste. Stir and simmer for 3 minutes, until the alcohol has cooked off.
5. Add the vegetable broth and raise the heat to high. Stir gently until well mixed.
6. When the liquid boils, add the penne. Stir every 2 to 3 minutes so the pasta does not stick and cooks evenly.
7. After 8 to 9 minutes, the pasta should be about 3 minutes short of al dente. Cover the pan, lower to low-medium heat and simmer for 3 to 4 minutes, until the pasta is just al dente.
8. Remove the pan from the heat. Serve straight from the pan, topped with the grated Manchego and chopped basil.

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KnoblauchKäseZitroneNudelnSchalotteManchegoPenne