One-Pan Lemon Garlic Pasta

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 1 head garlic
• 1 tsp dried thyme
• 3 cups vegetable broth
• 2 cups penne pasta
• lemon zest from half a lemon
• 1/4 cup finely grated Manchego cheese
• handful finely chopped parsley
• sea salt & black pepper

DIRECTIONS

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!