One-Pan Lemon Garlic Pasta

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2 tbsp extra virgin olive oil (35 ml)

1 head garlic

1 tsp dried thyme (.90 grams)

3 cups vegetable broth (710 ml)

2 cups penne pasta (200 grams)

lemon zest from half a lemon

¼ cup finely grated Manchego cheese (30 grams)

handful finely chopped parsley

sea salt & black pepper

Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil
Meanwhile, grab a head of garlic, remove the skins from the cloves and roughly chop the cloves of garlic
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
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
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
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
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!