Creamy pasta with bitter greens and tangy cheese.
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Nutrition per Serving
Ingredients
Estimated total cost: €23.85 · €3.98/serving
- 1 pound penne pastaEst. price €1.20–€2.50
- 1/4 cup premium extra-virgin olive oilEst. price €0.75–€1.80
- 1 fresh garlic clove, halved (smash with the flat side of a knife to release flavor)Est. price €0.10–€0.25
- 1 pound treviso (or radicchio), finely chopped (approximately 4 cups)Est. price €3.50–€6.00
- 3 tightly packed cups (5 ounces) baby spinach leavesEst. price €1.50–€2.75
- 1/2 cup low-sodium chicken brothEst. price €0.30–€0.60
- 1/4 cup aged balsamic vinegarEst. price €2.00–€4.50
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)Est. price €0.20–€0.40
- 1/2 teaspoon red pepper flakes, crushedEst. price €0.05–€0.15
- 1 tablespoon sea salt, adjust to tasteEst. price €0.15–€0.35
Steps
- 1In a large pot, heat water until it reaches a rolling boil. Season the water generously with salt before adding the pasta. Stir occasionally as the pasta cooks to ensure even cooking. The pasta should be cooked until it is tender but still has a slight firmness when bitten, which usually takes around 8 to 10 minutes.
- 2Heat oil in a 12-inch skillet over medium heat. Cook the garlic until it becomes fragrant and golden, which should take around 1 minute. Once done, remove the garlic from the skillet and discard it.
Cultural note
Creamy Pasta with Bitter Greens is a modern twist on traditional Italian pasta dishes. The combination of bitter greens, olive oil, and cheeses reflects the Italian culinary heritage, while the use of balsamic vinegar adds a contemporary touch to the recipe.
Seasonal note
This dish is best made in the fall when bitter greens like treviso are in season. Baby spinach is also widely available in the spring and fall.
Health note
This creamy pasta dish is rich in protein and fats, providing an indulgent meal. However, it is high in calories, saturated fat, and sodium, so it should be enjoyed in moderation. The dish also offers a good amount of fiber and essential vitamins A and C.
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