Nouranyeh's Recipe

ONE-PAN SPANISH GARLIC PASTA--EASY RECIPE & DONE IN 30 MINUTES

Category: Recipes

Ingredients:

2 Cups Uncooked Penne Pasta

1/4 Cup Extra Virgin Olive Oil of good quality (California Olive Ranch or better)
1 Head of Garlic
1/2 Onion, medium size
1 Bell Pepper of a nice color such as Orange, Yellow or Red
1/2 Zucchini, medium size
15 oz Can of Diced Tomatoes (400 grams)
2 1/2 Cups of Vegetable Broth (590 ml)
Manchego Cheese, grated topping, optional
1/4 Cup Chopped Parsely, (about a handful), optional topping
Salt & Pepper to taste (can use Lawry's Garlic Salt as substitute for regular salt)

Directions:

Roughly mince the cloves of garlic from the head of garlic, and roughly dice the onion and bell pepper
Cut Zucchini into 1/4 inch half moons discs.
Heat a large fry pan with a medium-high heat and add in 1/4 cup extra virgin olive oil. After the oil has warmed a minute or so and is hot, add the diced onion, chopped bell pepper and zucchini into the fry pan. Cook vegetables in the oil until they are soft and the zucchini becomes translucent (about 5 minutes or less).
Add in the minced Garlic and continue to mix and stir fry the pan's contents.
After about 1 minute cooking cooking the garlic, add in a 15 oz can of diced tomatoes and 1/8 cup (2 TBS) of the chopped parsely.
Season with Salt & Pepper, (you may substitute Lawry's Garlic Salt for the regular salt)
Add 2 1/2 cups of vegetable broth and 1/4 tsp of saffron to the mixture in the pan and bring to a low boil.
Add 2 Cups of the dry Penne Pasta and mix it evenly into the pan mixture
Simmer for about 10 minutes and until the broth has been reduced by half or more, then turn the heat down to low-medium heat and place a lit on the pan.
Simmer for another 3 to 4 minutes until the pasta is al dente and ready to serve.
Remove from the heat.
Garnish and top with the remaining 1/4 cup of parsley and some finely shredded Manchego Cheese, if desired. (Garnish/toppings are optional and the cheese can be omitted to make the dish vegan.)