🛒Ingredients
- 8 oz pasta (penne or fusilli)
- 2 large russet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
🔧Kitchen Tools Needed
- large pot
- skillet
- colander
- knife
- cutting board
- wooden spoon
📝Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
In the same pot, add the diced potatoes and cover with water. Bring to a boil and cook for 10-12 minutes or until the potatoes are tender. Drain and set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until translucent.
- 4
Add the garlic, thyme, and oregano to the skillet. Cook for an additional 1-2 minutes until the garlic is fragrant.
- 5
Add the cooked potatoes to the skillet and stir to combine with the onion and garlic mixture.
- 6
Add the cooked pasta to the skillet, mixing everything together. Season with salt and pepper to taste.
- 7
Sprinkle the grated Parmesan cheese over the pasta and potatoes, stirring until the cheese melts and coats the dish.
- 8
Garnish with chopped fresh parsley before serving.
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can use any type of pasta you have on hand, such as spaghetti or macaroni, to suit your preference.
Is there a vegan option for this recipe?
To make this recipe vegan, simply omit the Parmesan cheese or use a dairy-free cheese alternative.
