Penne with Treviso and Goat Cheese
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 667
- Total Fat
- 31
- Saturated Fat
- 15
- Carbohydrates
- 62
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 34
- Cholesterol
- 49
- Sodium
- 781
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.