Penne pasta with treviso and goat cheese
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Italian Treviso salad is a milder variety of radicchio, widely used in salads and pastas in Mediterranean cuisine. It adds a pleasant savory flavor and healthy fiber to dishes. In this Italian pasta recipe, Treviso is sautéed in a light sauce with fresh spinach, while balsamic vinegar, hot pepper, and Parmesan cheese add richness and complexity. Serve penne pasta with Treviso, topped with crumbled goat cheese and fresh basil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g penne pasta (feathers)
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, cut in half
- 450 g Treviso or radicchio salad, chopped (about 4 cups)
- 3 cups tightly packed baby spinach (80 g)
- 0.5 cups lightly salted chicken broth
- 1/4 cup balsamic vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 tbsp coarse salt + more to taste
- 0.5 tsp red pepper flakes
- 1.5 tbsp. grated parmesan
- 1.5 cups (300 g) goat cheese, crumbled
- 0.5 cups basil leaves, torn
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, 8-10 minutes. Drain and set aside about 1 cup of cooking water.
- Heat olive oil in a 25cm skillet over medium heat. Add garlic and cook until fragrant and golden, about 1 minute. Remove from heat and discard.
- Add the treviso, spinach, chicken broth, balsamic vinegar, lemon juice, 1 tablespoon salt, and red pepper flakes to the pan. Cook until the treviso and spinach are wilted, about 6-8 minutes.
- Add the cooked pasta and Parmesan. Mix well and thin the sauce with a little of the pasta water if it's too thick. Season with salt to taste.
- Divide the penne among plates. Before serving, sprinkle each serving with crumbled goat cheese and garnish with basil.
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