Arugula and Roasted Red Pepper Penne

Peppery arugula and sweet roasted red peppers jazz up a simple white sauce tossed with pasta for a side-dish to serve with short ribs or pot roast. Or, add cooked beef meatballs or stir-fry strips to the pasta to make it a meal.
Yield 4 Servings Prep. Time 10 min Cooking Time 15 min Total Time 25 min


Here are the following ingredients:

  • 3 cups (750 mL) dry penne or other pasta shape (about 9 oz/270 g)
  • Salt
  • 2 tbsp (30 mL) vegetable or olive oil
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • Pinch hot pepper flakes
  • 2 tbsp (30 mL) all-purpose flour
  • 2½ cups (625 mL) milk
  • ½ cup (125 mL) freshly grated Parmesan cheese, divided
  • 2 cups (500 mL) lightly packed baby arugula
  • ½ cup (125 mL) drained thinly sliced roasted red peppers
  • Fresh ground pepper


Follow these cooking methods/directions: 1. Cook penne in a large pot of boiling salted water for about 10 minutes or until al dente. Drain well and return to pot. 2. Meanwhile, heat oil over medium heat in a large skillet. Cook onion, stirring, for about 7 minutes or until softened and starting to turn golden. Add garlic, ¼ tsp (1 mL) salt and hot pepper flakes; cook, stirring, for 1 minute. Sprinkle with flour; cook, stirring, for 1 minute. 3. Gradually whisk in milk and bring to a gentle boil. Reduce heat and simmer, whisking often, for about 5 minutes or until sauce is thickened. Remove from heat and stir in half of the Parmesan. 4.  Pour sauce over pasta in pot and add arugula and red peppers; toss gently to coat. Season to taste with salt and pepper. Serve sprinkled with remaining Parmesan.