Tuesday, October 26, 2010

Penne with Treviso and Goat Cheese

When my mother in law sent me this recipe, it had me DROOLING! We absolutely loved it! I made extra's on purpose to have enough for lunch the next day, and it was just as delish the next day for leftovers! No spiking of the sugars, and the flavour was incredible! Thank you so much Lisa!
Highly recommend it!

Penne with Treviso and Goat Cheese
1 pound penne pasta (whole wheat)
1/4 cup extra-virgin olive oil
1 clove garlic, halved
1 pound treviso or radicchio, chopped (about 4 cups) (I didn't use this ingredient, just spinach)
3 packed cups (3 ounces) baby spinach
1/2 cup low-sodium chicken broth
1/4 cup balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon 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 (I was out of basil, so I actually used Parsley and it was just as good)

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.