Penne with Radicchio, Spinach, and Bacon

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


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

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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