Wednesday, April 27, 2011

Giada's Penne with Treviso and Goat Cheese

{Penne with Treviso and Goat Cheese}

While sitting in the chair at the dentist's office, I watched a Giada at Home episode where she made this yummy looking Penne with Treviso and Goat Cheese pasta.  I looked it up when I got home and tried it out myself and now it's one of my new favorites!  It's so simple (basically just throw everything into one pan), fresh (with lemon juice and basil), and nutritious (with healthy spinach and radicchio).  I used about half as much cheese as the recipe calls for, and garnished with shredded parmesan instead of goat cheese (I mixed the goat cheese in the pasta-- I think she did this on the show).  I love how unique and tasty this recipe is because of the creamy, tangy, balsamic flavored sauce.

Giada's Penne with Treviso and Goat Cheese (Recipe found here)

  • 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 are 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.


  1. Dudeeeeeee holly this looks amazing! Omgosh.. It's like 8 I'm the morning and I'm salivating looking at this post hahaha.

  2. This look so yum. Definitely trying it very very soon. I wonder if the goat cheese could be subbed for something else... yunno D's not a fan of goat cheese.

    Wow! a T. of salt! I guess that does exist! hehehe.

  3. wow that looks really yummy and it seems healthy too! 1 T. of salt does seem like a lot...weird. I must add this to my 'must try' dinner list.

  4. yeah a tablespoon is so much! but i think bc there was 1 lb. of pasta plus all the spinach and radicchio it needed that much. i'm already craving it again!

    when i looked up the recipe online it only has like 3 out of 5 stars, i don't know why! it's sooooo yum!

  5. This pasta specialty surely looks nice and delicious.

  6. A really nice combination of flavors and Italian tradition ;)


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