Penne with Treviso and Goat Cheese

• 1 pound penne pasta
• 1/4 cup olive oil
• 1 garlic clove, halved
• 1 pound treviso (or radicchio), chopped (about 4 cups)
• 3 packed cups (5 ounces) baby spinach
• 1/2 cup low-sodium chicken broth
• 1/4 cup balsamic vinegar
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon salt, or more to taste
• 1 1/2 cups freshly grated Parmesan cheese
• 1 1/2 cups (12 ounces) goat cheese, crumbled
• 1/2 cup fresh basil leaves, torn

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
3. Meanwhile, in a 12-inch skillet, heat the oil over medium heat.
4. Add the garlic and cook until fragrant and golden, about 1 minute.
5. Remove the garlic and discard.
6. Add the treviso, spinach, chicken broth, balsamic vinegar, lemon juice, red pepper flakes, and salt.
7. Cook until the treviso and spinach wilt, 6 to 8 minutes.
8. Drain the pasta, reserving about 1 cup of the pasta water.
9. Add the pasta and Parmesan cheese to the skillet.
10. Toss well, thinning out the sauce with a little pasta water, if needed.
11. Season with salt, if needed.
12. Transfer the penne to serving bowls.
13. Top each portion with the crumbled goat cheese and garnish with basil before serving.

penne pasta, olive oil, garlic, treviso, baby spinach, chicken broth, balsamic vinegar, lemon juice, red pepper, salt, parmesan cheese, goat cheese, fresh basil

Taken from www.epicurious.com/recipes/food/views/penne-with-treviso-and-goat-cheese-386858 (may not work)