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Three-Cheese Pasta with Greens
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in creamy fontina and goat cheese pasta with Swiss chard and arugula.
Ingredients:
  • 0.5 (8 ounce) package baby carrots, or to taste
  • 2.5 cups heavy cream
  • 0.5 (8 ounce) package fontina cheese, shredded
  • 1 (4 ounce) log goat cheese, broken into chunks
  • 1 (16 ounce) package spaghetti
  • 1 clove garlic, diced
  • 2 tablespoons olive oil
  • 4 bunches Swiss chard, stems removed
  • 0.5 bunch baby arugula, or to taste
  • 9 leaves fresh basil, divided
  • 0.5 cup grated Parmesan cheese, or to taste
Instructions:
  • In a large pot, cover carrots with lightly salted water, bring to a boil, and cook until fork-tender, about 7 to 10 minutes. Drain the carrots.
  • In a saucepan over medium heat, melt butter until bubbling. Stir in flour until fully combined. Pour in heavy cream and bring to a gentle simmer. Stir continuously until a velvety roux forms, approximately 10 minutes.
  • Stir fontina cheese and goat cheese into the roux until fully melted and the sauce thickens, about 3 to 5 minutes. Remove from heat.
  • After draining the carrots, bring the water back to a boil, adding more as needed. Cook the spaghetti in the boiling water, stirring occasionally, until perfectly al dente, approximately 12 minutes.
  • Saute garlic in olive oil until lightly browned. Toss in Swiss chard, tearing as you add it to the pan, and cook until wilted. Add baby arugula and cook until wilted. Finely chop one basil leaf into the pan. Stir until wilted, then fold in some cheese sauce if preferred.
  • Divide drained pasta among serving plates, then add carrots, chard, and arugula. Sprinkle with Parmesan cheese and extra cheese sauce. Garnish each plate with a fresh basil leaf.

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