Creamy Penne With Radicchio, Spinach & Goat Cheese

1 pound dried whole wheat penne pasta
1½ cups “grated” pecorino romano or parmesan cheese
1 pound “chopped” radicchio (or Treviso)
½ cup low-sodium chicken broth
3 cups “packed” baby spinach
1 “halved” clove of garlic
½ teaspoon crushed red pepper flakes
¼ cup extra virgin olive oil
½ cup “torn” fresh basil leaves
1½ cups “crumbled” goat cheese
2 tablespoons fresh lemon juice
¼ cup balsamic vinegar
1 tablespoon salt or to taste

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.