Pasta Bowl Penne Recipe

Cook pasta

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

Warm chosen sauce

If using Alfredo: warm 1.5 cups Alfredo sauce in a saucepan over low heat, stirring occasionally. If using Marinara: warm 1.5 cups marinara in a saucepan over medium-low heat until gently simmering. Keep sauce warm while preparing vegetables. If sauce is too thick, thin with 1–4 tablespoons reserved pasta water as needed when combining.

Prepare vegetables

Clean mushrooms with a damp cloth and slice into 1/4-inch strips. Halve cherry tomatoes. If artichoke hearts are packed in oil, drain and roughly quarter large pieces. Mince 3 garlic cloves.

Sauté mushrooms & garlic

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced portobellos in a single layer and sauté without moving for 2 minutes to develop color, then stir and continue cooking 3–4 minutes until browned and softened. Add minced garlic, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Sauté another 30–60 seconds until fragrant.

Add tomatoes & artichokes

Add halved cherry tomatoes and 1 cup marinated/quartered artichoke hearts to the skillet. Cook 2–3 minutes just to warm tomatoes and meld flavors — tomatoes should soften but keep shape. Taste and adjust seasoning with additional salt/pepper or red pepper flakes if desired. If tomatoes release a lot of liquid, simmer 1–2 minutes to reduce slightly.

Toss pasta with sauce and vegetables

Add drained penne to the skillet with the vegetables (if skillet is too small, return everything to the large pot used for pasta). Pour 1.5 cups warmed sauce over pasta and vegetables. Toss gently to combine over low heat. Add reserved pasta water, 1 tablespoon at a time, as needed to loosen the sauce and achieve a silky coating (use about 2–4 tablespoons). Stir in 1 tablespoon extra-virgin olive oil and 1 teaspoon lemon juice, if using, to brighten flavors.

Add cheese & herbs

Remove from heat and stir in 1/2 cup grated Parmesan and 1/4 cup torn fresh basil leaves (optional). Taste and adjust seasoning.

Serve

Divide into 4 bowls (or 2 larger portions). Garnish with additional Parmesan, a light drizzle of extra-virgin olive oil, and a sprinkle of red pepper flakes or basil leaves as desired. Serve immediately.