Sage-Sautéed Penne with Lemon and Parmesan
A bright, herb-forward pasta dish where fresh sage infuses the sauce with subtle earthiness, balanced by zesty lemon and creamy Parmesan. This italian-inspired pasta ready in about 35 minutes pairs penni, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penni
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 1/4 cup fresh sage leaves
- 1/2 cup dry white wine
- 1/4 cup lemon juice
- 1/2 cup grated Parmesan cheese
- 1 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring 4 quarts salted water to a rolling boil; add 12 oz penne and cook 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat; add 4 minced garlic cloves and 1/4 cup fresh sage leaves, sautéing 2 minutes until fragrant but not browned.
- Step 3: Add 1/2 cup dry white wine and 1/4 cup lemon juice, simmering 3 minutes until reduced by half and the liquid thickens slightly.
- Step 4: Toss in drained penne and 1/2 cup reserved pasta water, stirring until the sauce coats each strand. Remove from heat, stir in 1/2 cup grated Parmesan, 1 tsp kosher salt, and 1/4 tsp black pepper until melted and creamy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sage-Sautéed Penne with Lemon and Parmesan take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sage-Sautéed Penne with Lemon and Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penni from drying out.
Can I substitute ingredients in Sage-Sautéed Penne with Lemon and Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sage-Sautéed Penne with Lemon and Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sage-Sautéed Penne with Lemon and Parmesan?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My husband loved it! The sage really elevated the dish.
- ★★★★★
This is now a weekly dinner for my family! The lemon brightness cuts through the richness.
- ★★★★☆
The sage and lemon combo was amazing, but I had to cook the pasta a bit longer than the recipe said.
