Design Your Own Penne Recipe
Assorted toppings to include: artichokes, mushrooms, spinach, onions, garlic, prosciutto, broccoli
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Ingredients
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Pasta & Sauce Base
Toppings - Vegetables & Proteins (choose all or some)
Finish & Garnish
Method
Pasta & Sauce Base
- 1
Cook pasta
Bring a large pot of salted water to a rolling boil. Add 1 lb penne and cook until al dente according to package directions (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
- 2
- 3
Add garlic and deglaze
Add 4 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown). If using wine, add 1 tbs dry white wine to deglaze the pan and let it reduce for 1 minute.
- 4
Build sauce
Pour in 3 cups broth and bring to a simmer. Stir in 1 cup heavy cream and 3 tbs grated Parmesan. Reduce heat to medium-low and simmer gently until slightly thickened, about 4–6 minutes. Season with salt, freshly ground black pepper, and 1 tsp red pepper flakes. Adjust seasoning to taste.
Toppings - Vegetables & Proteins (choose all or some)
- 5
Prepare broccoli
While the sauce simmers, bring a small pot of water to a boil and blanch 2 cups broccoli florets for 1–2 minutes until bright green and just tender. Shock in ice water, drain, and set aside. (Alternatively, steam for 3–4 minutes.)
- 6
Sauté mushrooms & onions
In a separate large skillet, heat 1 tbs olive oil over medium-high heat. Add sliced mushrooms (8 oz) and thinly sliced onion; cook, stirring occasionally, until mushrooms release moisture and brown and onions are caramelized at the edges, about 6–8 minutes. Season lightly with salt and pepper. Transfer to a bowl and keep warm.
- 7
Wilt spinach
In the same skillet, add 1 tbs olive oil if needed, add 2 sliced garlic cloves and cook 20 seconds. Add 4 cups fresh spinach and sauté for 1–2 minutes until wilted. Season with a pinch of salt. Remove and set aside with mushrooms.
- 8
Warm artichokes
Add the drained, quartered marinated artichoke hearts (1 cup) to the skillet with a little oil and warm for 2 minutes to remove excess oil and warm through. Set aside.
- 9
Combine & Finish
- 10
Combine pasta and sauce
Return the drained penne to the large skillet with the cream sauce over low-medium heat. Toss to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce to your preferred consistency (use up to 1 cup).
- 11
Add toppings
Fold in the sautéed mushrooms and onions, wilted spinach, blanched broccoli, and warmed artichokes. Stir gently to combine and heat through for 1–2 minutes so flavors meld. If using prosciutto crisped, scatter it on top at the end so it keeps some texture; if using tender prosciutto, fold it in now.
- 12
Finish flavors
Remove from heat. Stir in the zest of 1 lemon and a squeeze of lemon juice (about 1 tbs) to brighten. Add 1 tbs extra grated Parmesan and 1 tsp olive oil; toss. Adjust salt and pepper to taste.
- 13