Penne pasta with treviso and goat cheese

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.
5. Divide the penne among plates. Before serving, sprinkle each serving with crumbled goat cheese and garnish with basil.