Treviso is a leafy vegetable found all over northern Italy, especially around Venice. It looks like a cross between romaine lettuce and radicchio, whose burgundy color and slightly bitter flavor it shares. I like to wilt treviso and then add it to pasta with some creamy goat cheese to mellow its bitterness.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
Step 2
Meanwhile, 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.
Step 3
Add the treviso, spinach, chicken broth, balsamic vinegar, lemon juice, red pepper flakes, and salt. Cook until the treviso and spinach wilt, 6 to 8 minutes.
Step 4
Drain the pasta, reserving about 1 cup of the pasta water. Add the pasta and Parmesan cheese to the skillet. Toss well, thinning out the sauce with a little pasta water, if needed. Season with salt, if needed.
Step 5
Transfer the penne to serving bowls. Top each portion with the crumbled goat cheese and garnish with basil before serving.
