Garlicky Radicchio Pasta with Goat Cheese

A bowl of radicchio pasta adorned with thin cheese slices and a parsley garnish. A fork rests on the plate, while cheese chunks are scattered in the background on a vibrant blue surface.

Garlicky Radicchio Pasta with Goat Cheese

Ready in just 30 minutes, this garlicky radicchio pasta with goat cheese is a simple and flavorful dinner everyone will love. This pasta is all made in just one pot, complete with zingy goat cheese and savory parmesan cheese!

Prep Time15

Cook Time20

Total Time35

Course: Main Dishes, Pastas

Cuisine: American

Keyword: pasta with radicchio, radicchio and goat cheese, radicchio pasta

Diet: Vegetarian

Time: 45 minutes or less

Servings: servings

Author: Sarah Bond

Ingredients

1 lb farfalle pasta aka bow tie pasta, 450 g
2 medium heads radicchio
2 Tbsp oil 30 mL
2 cloves garlic minced
½ tsp salt
¼ tsp ground black pepper
¼ tsp red pepper flakes
4 oz soft goat cheese 225 g

Instructions

Pasta: Bring heavily salted water to a boil and cook according to package instructions until pasta is al dente. Reserve ½ cup of water that the pasta cooked in.
Cut Radicchio: Meanwhile, trim the root from each radicchio, then cut in half lengthwise. Lay flatside down, then cut into strips. To help remove bitterness at this point, you can soak the leaves in water for 15 minutes.
Saute: Heat oil in a large saute pan over medium heat. Add the garlic and sliced radicchio. Cook until radicchio wilts down, about 5 minutes.
Flavor: Add spices, goat cheese, and reserved ½ cup of pasta water. Stir to evenly combine.
Serve: Stir radicchio mixture into drained pasta and serve warm. Top generously with fresh grated parmesan and balsamic oil (or reduction).

Notes

Storage: Leftover pasta can be kept in the fridge for up to 4 days. Reheat it on the stovetop with a bit of heavy cream or broth to rehydrate it.

Nutrition