Penne with Treviso and goat cheese

What a great addition to our weekend bbq. This dish was FABULOUS as all Giada recipes are. This didnt take too long to make , so I was still able to enjoy the bbq without being stuck in the kitchen or having to do too much the day before. Great twist on a regular old pasta salad dish.



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

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.


One Comment on “Penne with Treviso and goat cheese”

  1. Joelen says:

    This looks delicious and I love the use of goat cheese in this!

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