Instructions

• In a large pot over medium heat, add 3 tablespoons salted butter, 3 cloves garlic (finely chopped or grated), 2 teaspoons dried oregano, 2 teaspoons dried basil, 1 teaspoon onion powder, and a pinch of red pepper flakes. Cook, stirring, until the garlic is fragrant, about 2–3 minutes.
• Pour in 4 cups water and increase heat to high to bring the water to a boil. Add 1 teaspoon kosher salt and 1 pound penne pasta. Boil, stirring occasionally, until the pasta is mostly cooked but still slightly firm (about 8 minutes). Do not drain the water.
• Reduce heat to medium-low. Stir in 1 cup whole milk (or canned coconut milk), 1/2 cup heavy cream (or canned coconut milk), and 2 ounces cream cheese (at room temperature). Cook, stirring frequently, until the cream cheese melts and the sauce becomes creamy and the pasta reaches al dente (about 4–5 minutes).
• Stir in 1 1/2 cups grated Parmesan cheese until melted and the sauce is smooth. Remove the pot from the heat and stir in 3 tablespoons chopped fresh parsley. Taste and season with kosher salt and black pepper as needed.
• While the pasta finishes, make the arugula topping: in a bowl whisk together 1 tablespoon extra virgin olive oil, the juice from 1 lemon, 1/2 shallot (finely chopped), and a pinch each of red pepper flakes, salt, and black pepper. Add 2 cups baby arugula and 1/2 cup mixed fresh herbs (such as parsley and basil). Toss to coat evenly.
• Divide the creamy penne among bowls, top each serving with the spicy arugula mixture, and sprinkle with additional Parmesan if desired. Serve immediately.