I’d been craving a good pasta dish for a while now. Finally our old stand by of ravioli with red sauce and (frozen!) garlic bread had wore out it’s welcome for a while. After Chris did some perusing through one of our favorite recipe collections, we found this one! While eating it, I discovered that I could possibly love balsamic vinegar so much that I would not be put off by smelling it as a perfume! I’ve heard of people drizzling it on their ice cream, too! Sounds good! Is it time for dessert yet?

The recipe we found is Penne with Treviso and Goat Cheese Read on to see how it came together for us!

Collect and wash your radicchio. Isn’t it pretty? It tastes a little tart and bitter – but it’s OK! It combines well with the other ingredients!

Wash the baby spinach and set aside.

Prepare your chicken stock.

My favorite, balsamic vinegar.

A little lemon.

Next time I might go for a little less on the red pepper flakes. If I want my kids to enjoy this as much as we do, it needs to not set their mouths afire.

Oooh, my second favorite! But, I found that I didn’t need as much as the recipe called for. One container does just fine.

I love to freshly grate Paremsan cheese.

This is the penne we used.

A collection of the goods.

You can’t see it, but before adding the radicchio to the pan, I cooked one clove of garlic in olive oil for about a minute.

Then add the baby spinach on top of the radicchio.

Pour the balsamic on top of that.

And then the pepper flakes and salt.

Cook it all down but not for quite as long as the recipe suggests. We could have taken it off the burner at five minutes.

Then add the Parmesan cheese and pasta on top of the wilted leaves and seasoning. We found that we should have combined it all in a larger vessel. That way we could have just tossed it all and been done. There was an excess of stirring that occured in such a small pan, which caused a lot of it to stick together.

Garnish with torn fresh basil leaves and the goat cheese. This was really delicious! I hope you think so, too!