Penne with Radicchio, Spinach, and Bacon

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This vibrant penne with radicchio and spinach is a sophisticated high-protein meal that balances bitter, salty, and sweet notes beautifully. The star of the dish is the whole head of roasted garlic, which mellows in the oven to create a rich, buttery base for the sauce. Combined with crispy bacon and the slight crunch of Treviso or Chioggia radicchio, it offers a wonderful depth of flavour that feels far more indulgent than its healthy ingredients suggest.

Ideal for a satisfying weekday supper, this recipe uses fresh baby spinach and aromatic basil to add a boost of iron and vitamins. The addition of freshly grated Parmesan provides a savoury finish that ties the Mediterranean flavours together. Serve it in warmed bowls with an extra sprinkle of cheese for a wholesome, homemade dinner that is sure to become a regular favourite in your kitchen rotation.

Ingredients for Penne with Radicchio, Spinach, and Bacon

1 whole head of garlic (with about 12 to 14 cloves)
30ml olive oil, divided
450g de penne
230g bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips
1 large onion, chopped (about 475ml )
240ml low-salt chicken broth
1450ml (packed) coarsely torn Treviso, Chioggia, or Tardivo radicchio leaves (from about 2 medium heads)
3 cups (packed) baby spinach leaves, torn in half (about 275g )
1 cup (packed) fresh basil leaves, torn in half (about 275g )
120g freshly grated Parmesan cheese plus additional for serving
1/4 cucharaditas de pimiento rojo triturado seco

How to make Penne with Radicchio, Spinach, and Bacon

Preheat oven to 191°C. 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 teaspoons olive oil. Wrap garlic in foil. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into small bowl.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes. Add chicken broth, remaining 5 1/2 teaspoons olive oil, and roasted garlic. Bring mixture to simmer, stirring occasionally. Add radicchio, spinach, and basil and stir to combine. Simmer just until radicchio and spinach wilt, about 1 minute.

Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 120g grated Parmesan cheese and crushed red pepper; toss to coat. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.