Penne with Treviso and Goat Cheese

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After reading the reviews, I was hesitant to try this recipe; but with all the ingredients already purchased, I decided to make it taking into account what others had said. The first thing I noticed about this recipe is that it did not follow the way Giada made it on the show. She added the goat cheese when the noodles were hot and as she was mixing in the spinach/treviso mixture. This helped melt the goat cheese.

I did not add any salt and I did not boil my noodles in salt. The ingredients on their own are salty enough. I used radicchio..not sure if this made a difference in taste but I couldn't find treviso. I used a slotted spoon to drain all liquid in the spinach/radicchio mixture which should help keep the pasta from turning color.
The recipe calls for GRATED parmasian...make sure to use it...it mixes and melts better.

Finally, I served it cold as a side dish like Giada did. I don't think its as good warm and certainly not as a main dish. Next time I'm going to eliminate the radicchio altogether and add chicken...I think it would make a great chicken, spinach, pasta dish for a summer picnic.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I consider myself to be a very good cook, but now and then I make an error in judgment by following a bad recipe. This is probably the worst thing that I have ever cooked. Considering how expensive the ingredients are, the results were even more discouraging. No one in my family liked it. When you think of all the wonderful tasting dishes you could have make with these same ingredients, it is really a waste. Take my advice and try something else.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As soon as I saw this recipe I planned on making it a week night meal. I don't think many of you that gave it an avergae review read the instructions closey enough. If you use fresh parmesan AND adding pasta water, there was not any issue with cheese sticking.
This one I will definitely make again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was ok. Not bad, not great. I think the looks was a down side, and the cheese was fairly pricey for an ok dish. I would not make this one again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

than a recipe review.

Couldn't help but notice that Giada mentioned at the end of the episode that this is a vegetarian recipe; however it contains chicken stock. No big deal, as veggie stock can be substituted, but I've heard a few Food Network hosts call multiple dishes vegetarian when in fact, they are not.

That being said - I thought the salad was ok and got a little better after it had been refrigerated for a while.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was planning a barbecue and saw this on a morning show and thought it looked perfect. But the execution and end result were not quite my cup of tea.

First, after adding the Parmesan, I had a gloppy mess to try to get mixed up with the spinach, radicchio and penne. As one view said, sort of turns the noodles purple too so wasn't the contrast I had expected between the pasta and the greens.

Since the show I watched indicated this was a good dish to take to a picnic, I made it early and kept it covered but did not heat it up prior to serving and that was also a mistake. Think it would have been better to have rewarmed and had the cheese get back to a softer state.

Taste was actually good, but probably would not make it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The dish was easy to make, traveled well, and tasted great. My wife and I took this to a local park for dinner. It's a great picnic food. We also made the chicken salad in pita pockets from the same episode. Perfect.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this today... I followed this to the letter of the recipe... However, this dish falls short in taste, texture and appearance. I made it for dinner for my family... by the time we sat down the pasta had turned purple and the taste was very salty. It was also very thick. I usually love Giada's recipes but not this one... It was expensive to make but we threw most of it away after dinner!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a very flavorful dish. Loved the lightly saute radicchio and the flavors of the goat cheese made a wonderful sauce. I also liked it because it does not include mayo - which is always a challenge with a pasta dish in the summer time. HOWEVER - because you eat with your eyes first, it's really not visually appealing - for that reason I gave it a 3.