29 Oct Creamy Penne With Radicchio, Spinach & Goat Cheese
1 pound dried whole wheat penne pasta
|Over high heat, bring a large pot of salted water to a boil. Cook the pasta in the pot for 8 to 10 minutes until it is tender or firm to the bite (stir occasionally).|
In a large skillet (over medium-high heat) heat the oil and cook the garlic, for about 1 minute or until it is light brown. Now, remove and discard the garlic. Place in the skillet the chicken broth, spinach, balsamic vinegar, radicchio (or treviso), red pepper flakes, lemon juice, and salt. The goal is to cook the radicchio (or treviso) until it wilts (approximately 8 to 10 minutes).
When the pasta is perfectly cook or “al dente,” drain it in a colander and keep 1 cup of the pasta water. Add the pasta and grated cheese to the skillet and toss (use the pasta water to thin the mixture if needed). In addition, season the dish with salt to taste.
Finally, plate the pasta in serving bowls and top with goat cheese; use the basil as a garnish.