Penne with Roasted Green Garlic, Pancetta, and Arugula

Serving size:
 6 Servings


    • 6
    • green garlic (bulbs, large, ends trimmed)
    • 3 T
    • olive oil (extra virgin)
    • salt
    • pepper
    • 1 lb
    • penne rigate pasta
    • 1⁄2 lb
    • pancetta (chopped)
    • 1⁄4 t
    • crushed red pepper flakes
    • 1 t
    • lemon juice
    • 2 bn
    • arugula (coarsely chopped, about 5 cups)
    • 2 T
    • parmesan cheese
1 hour
Ready in
1 hour


Here's a pasta dish that's perfect for spring: not too heavy, with the lively combination of green garlic and arugula.

Adapted from


Preheat the oven to 375˚F. Place green garlic in a small shallow baking dish and drizzle lightly with olive oil. Cover with aluminum foil, and roast until golden brown, 35-45 minutes. If the dish starts to burn before the garlic is roasted, add a tablespoon of water. Transfer to a wire rack to cool.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the pancetta and crushed red pepper, and sauté until pancetta is crisp and golden, about 5 minutes.

Peel and discard the outer layer of the roasted green garlic. Chop green garlic, then add it to the skillet of pancetta. Stir in the lemon juice and a generous pinch of salt and black pepper. Sauté for 2 minutes. Lower the heat, then add the pasta and arugula to the skillet. Toss gently until arugula wilts. Add a little of the reserved cooking water, a tablespoon at a time, so that you can scrape up any brown bits from the bottom of the pan. Taste and adjust the seasoning if needed, and served topped with grated Parmesan.