Penne With Treviso and Goat Cheese

I found out about this recipe while watching Giadda DeLaurentis' show, Giada At Home, (yes...I am an admitted Food Network Junkie...please no judgements). I love this dish because it is so colorful, and contains one of my favorite ingredients; Balsamic Vinegar! This is a nice way to dress up your ordinary pasta dinner. I used feta instead of goat cheese, and radicchio instead of treviso, as treviso can be hard to find. The raddichio was a little bitter, so I would recommend using the treviso if you can! You can also use whole wheat or multigrain penne. Enjoy :)


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


Directions
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.


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.

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.


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


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

xx,
Penelope Anne