Penne with Treviso and Goat Cheese

2013-01-13
  • Yield : 4 to 6 servings
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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Ingredients

  • 1 pound penne pasta
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic, halved
  • 1 pound treviso or radicchio, chopped (about 4 cups)
  • 3 packed cups (3 ounces) baby spinach
  • 1/2 cup low-sodium chicken stock
  • 1/4 cup balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon kosher salt, plus more for seasoning
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups grated Parmesan
  • 1 1/2 cups (11 ounces) goat cheese, crumbled
  • 1/2 cup basil leaves, torn

Method

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

Step 2

In a 12-inch skillet, heat the oil over medium heat. Add the garlic and cook until fragrant and golden, about 1 minute. Remove the garlic and discard.

Step 3

Add the treviso, spinach, chicken stock, balsamic vinegar, lemon juice, 1 tablespoon of salt, and red pepper flakes. Cook until the treviso and spinach until wilted, about 6 to 8 minutes.

Step 4

Add the pasta and Parmesan. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt, to taste.

Step 5

Transfer the penne to serving bowls. Top each portion with the crumbled goat cheese and garnish with basil before serving.

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