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Homemade Garlic and Herb Penne Pasta photo

Garlic and Herb Penne Pasta

A quick, creamy garlic-and-herb penne with tomatoes and mozzarella ready in about 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings

Equipment

  • Large Pot
  • Colander
  • Large Skillet
  • Whisk
  • Measuring cups and spoons

Ingredients
  

  • 2 cups penne pasta, uncooked
  • 2 tablespoons olive oil
  • 1/2 medium onion, chopped
  • 1 small tomato, diced
  • 3 cloves garlic, minced
  • salt and ground black pepper to taste
  • 1 1/2 cups milk
  • 2 teaspoons Italian seasoning (oregano, parsley, basil suggested)
  • 2 tablespoons flour
  • 1 cup mozzarella cheese, shredded

Instructions
 

  • Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente; drain and set aside.
  • While the pasta cooks, heat the olive oil in a large skillet over medium heat.
  • Add the chopped onion and diced tomato to the skillet and cook, stirring frequently, until the onion is translucent, about 4–5 minutes.
  • Stir in the minced garlic, season with salt and pepper to taste, and cook over medium-low heat for 2–3 minutes.
  • Sprinkle the flour over the vegetables and cook, stirring, for 1 minute to remove the raw flour taste.
  • Gradually whisk in the milk and add the Italian seasoning, whisking constantly to prevent lumps; bring the mixture to a gentle boil.
  • Reduce the heat and simmer, stirring occasionally, until the sauce thickens, about 3–4 minutes; adjust consistency with more milk or a little more flour if needed.
  • Add the hot, drained pasta and shredded mozzarella to the skillet and stir until the cheese melts and the pasta is evenly coated.
  • Remove from the heat to prevent the sauce from over-thickening and serve immediately.

Notes

  • Use whole or 2% milk for a creamier sauce.
  • Stir constantly when adding milk to avoid lumps.
  • Adjust seasoning to taste before serving.