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.

Arugula and Roasted Red Pepper Penne

Ingredients

Directions