Lemon Garlic Penne Recipe

Bring a large pot of salted water to a rolling boil (use about 1 tbsp salt per 4–6 quarts). Add the penne and cook until very al dente — about 1–2 minutes less than package instructions (typically 9–10 minutes). Reserve 1 cup of pasta cooking water, then drain and set pasta aside.

While pasta cooks, heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium heat until the butter melts and foams.

Add the minced garlic (4 cloves) and sauté 30–45 seconds until fragrant but not browned. Sprinkle 1 tsp flour over the garlic and stir for 30 seconds to take away the raw edge.

Slowly whisk in 1 cup chicken or vegetable stock, scraping any browned bits. Bring to a gentle simmer and reduce by about 2 minutes.

Stir in 1 cup heavy cream and bring back to a gentle simmer. Cook 2–3 minutes until sauce lightly thickens.

Add lemon zest, 3 tbs lemon juice, 1 cup grated Parmesan, 1 tsp salt, 1 tsp black pepper, and 1 tsp red pepper flakes. Stir until cheese melts and sauce is smooth. If sauce is too thick, add reserved pasta water 1/4 cup at a time to reach desired consistency.

Add the drained penne to the skillet and toss to coat thoroughly over low heat for 1–2 minutes so pasta finishes cooking in the sauce and absorbs flavor.

While sauce is finishing, stir the halved cherry tomatoes into the pasta and sauce, warming them for about 1 minute — they should remain slightly intact.

Remove skillet from heat and fold in the 2 cups baby arugula. The residual heat will wilt the arugula slightly while keeping brightness.

If adding chicken: season the sliced chicken breast with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbs olive oil in a separate skillet over medium-high heat. Add chicken in a single layer and sear 3–4 minutes per side until cooked through (internal temp 165°F/74°C). Remove and let rest 2 minutes, then slice thinly and toss into the finished pasta.

If adding shrimp: season shrimp with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove and toss into finished pasta.

Note: choose either chicken OR shrimp. If not adding protein, skip this section.

Taste the pasta and adjust seasoning with additional salt, pepper, or lemon juice to brighten as needed.

Serve the pasta topped with an extra 1/4 cup grated Parmesan and a squeeze of a lemon wedge. Offer extra red pepper flakes on the side.

Preheat oven to 400°F (200°C). Slice the baguette lengthwise or into 1-inch slices.

Mix 3 tbs softened butter with 1 minced garlic clove, 1 tbs chopped parsley, and 1/8 tsp salt until combined.

Spread the garlic butter evenly on the bread slices or cut surfaces. Place on a baking sheet and bake 8–10 minutes until golden and crisp at the edges. For extra brown top, broil 30 seconds more while watching carefully.

Slice and serve warm alongside the pasta.