Lemon Garlic Penne Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz penne and cook according to package directions until al dente (usually 10–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Start aromatics

While pasta cooks, heat 2 tbs olive oil and 2 tbs butter in a large skillet over medium heat. When the butter melts and begins to foam, add 4 cloves minced garlic and sauté 30–45 seconds until fragrant but not browned.

Make a light roux

Sprinkle 1 tsp flour over the garlic and stir for 30 seconds to cook the raw flavor. This helps slightly thicken the sauce.

Build the sauce

Pour in 1 cup broth and scrape any brown bits from the pan. Simmer 1–2 minutes. Add 1 cup heavy cream and bring to a gentle simmer, stirring. Let the sauce reduce for 3–4 minutes until it thickens slightly.

Finish the cream

Remove the skillet from the heat and whisk in 3 tbs fresh lemon juice, 1 tsp lemon zest, 1 cup grated Parmesan, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp red pepper flakes (if using). If the sauce is too thick, add reserved pasta water, 1–2 tbs at a time, until desired consistency is reached.

Combine pasta and sauce

Return the skillet to low heat, add the drained penne and gently toss to coat in the lemon-garlic cream. Heat 1–2 minutes until pasta is warmed through and sauce clings to the penne. Taste and adjust seasoning with more salt, pepper or lemon juice as desired.

Fold in 1 cup halved cherry tomatoes and 2 cups arugula into the coated pasta just before serving so the arugula wilts slightly but remains bright. Toss gently to combine.

Serve immediately with extra grated Parmesan on top.

Chicken option

If adding chicken: season 8 oz thinly sliced chicken breast with 1/4 tsp salt and 1/4 tsp pepper. In a separate skillet, heat 1 tbs olive oil over medium-high heat. Sear chicken 3–4 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Slice thinly and fold into pasta during the final toss so it warms through.

Shrimp option

If adding shrimp (shellfish): pat dry 8 oz peeled and deveined shrimp and season with a pinch of salt and pepper. In a skillet, heat 1 tbs olive oil over medium-high heat. Cook shrimp 1–2 minutes per side until pink and opaque. Add shrimp to pasta at the end to combine. (Note: Shrimp is shellfish—avoid if allergic.)

Preheat oven to 400°F (200°C). Slice 8 oz baguette lengthwise or into 1" slices. In a small bowl, combine 3 tbs softened butter, 2 cloves minced garlic, 1 tbs chopped parsley (optional) and 1/4 tsp salt. Spread mixture evenly over bread.

Place bread on a baking sheet and bake 8–10 minutes until golden and the edges are crisp. For extra color, broil 30–60 seconds at the end—watch carefully to prevent burning. Slice and serve alongside pasta.