This goes really well along side Pork Chops like these. This meal had very unique and sharp flavors because of the goat cheese and radicchio together. My husband LOVED it!
1 pound penne pasta
1/4 cup extra-virgin olive oil
1 clove garlic, halved
1 pound radicchio, chopped (about 4 cups)
3 packed cups baby spinach
1/2 cup 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 radicchio, spinach, chicken stock, balsamic vinegar, lemon juice, 1 tablespoon of salt, and red pepper flakes. Cook until the radicchio 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 a large serving bowl. Top with the crumbled goat cheese, mix until the goat cheese in incorporated and garnish with basil.