Penne with Radicchio, Spinach, and Bacon

Penne with Radicchio, Spinach, and Bacon
Photo by Lisa Hubbard


  • 1 head of garlic
  • 1 cup low-salt chicken broth
  • 1 pound penne
  • 3 cups baby spinach leaves
  • 1 large onion
  • 6 teaspoons olive oil
  • 1 cup freshly grated Parmesan cheese
  • + 4 more ingredients
    • 8 ounces bacon
    • 6 cups Treviso, Chioggia, or Tardivo radicchio leaves
    • 1 cup fresh basil leaves
    • ¼ teaspoon dried crushed red pepper

Preheat oven to 375°F. Cut off top 1/2 inch of garlic head, exposing cloves. Place garlic head, cut side up, on sheet of foil and drizzle with 1/2 teaspoon olive oil. Wrap garlic in foil. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into smal...

View full recipe at Epicurious


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