Easy One Pan Penne Garlic Pasta with Parmesan
Need a quick and easy dinner perfect for busy weeknights? Here it is! This oh-so-simple one-pan garlic parmesan penne is made with just a few simple ingredients and comes together in just 20 minutes. The meatless pasta cooks to al dente in a light garlic parmesan sauce that is packed with flavor. You can also add your favorite vegetables or use any kind of dried pasta you have in your pantry.
Servings 2
Equipment
Ingredients
- 1 Tablespoon olive oil
- ¼ onion chopped
- ¼ teaspoon each of thyme and oregano
- 2 cloves sliced garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups chicken broth or more as needed; *see notes below
- ½ lb penne pasta
- fresh parmesan cheese grated or use a vegetable peeler to make shards
- ½ lemon squeezed over pasta
Instructions
- Heat olive oil in a large wide skillet fitted with a lid over medium heat. Add chopped onion to the pan l for about 3 minutes Add in garlic and saute for about 30 seconds. stir in herbs and salt1 Tablespoon olive oil, ¼ onion chopped, ¼ teaspoon each of thyme and oregano, 2 cloves sliced garlic, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- Pour in chicken broth and pasta and lower heat to a simmer. Cover and cook according to package directions checking about 2 minutes before it should be done. Dress with parmesan shards and lemon if desired.2 cups chicken broth, 1/2 lb penne pasta, fresh parmesan cheese, 1/2 lemon
Notes
Tips for Success:
- Use a large wide skillet. My favorite is the All-Clad 12 1/2" Deep Skillet with a lid
- Adjust the cook time for the pasta based on the pasta of choice and package directions.
- Resist the urge to lift the skillet lid. You want the pasta to absorb all the liquid in order to cook evenly.
- Taste the pasta about 2 minutes before it should be done. You want it firm but not undercooked. Add a little more broth and cover to cook for a few more minutes.
- Cooked chicken breast strips or bites for when protein is needed. My foolproof method for cooking chicken breasts is the perfect recipe plus you can use the broth that is made for the recipe to save a little bit of money!
- Baby spinach leaves added during the last two minutes of cooking
- Saute some mushrooms in the skillet and remove them before adding the broth and pasta. This keeps them firm and slightly crispy. Add them in during the last two minutes of cooking.
- Crushed red pepper for a little heat
