Three-Cheese Pasta with Greens
I needed something nice and easy after doing my own ravioli for the first time, so this is what I came up with. It's a cheesy dish with lots of greens, served with the pasta of your choice.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- ½(8 ounce) package baby carrots, or to taste
- 2tablespoons butter
- 2tablespoons all-purpose flour
- 2½ cups heavy cream
- ½(8 ounce) package fontina cheese, shredded
- 1(4 ounce) log goat cheese, broken into chunks
- 1(16 ounce) package spaghetti
- 1clove garlic, diced
- 2tablespoons olive oil
- 4bunches Swiss chard, stems removed
- ½bunch baby arugula, or to taste
- 9leaves fresh basil, divided
- ½cup grated Parmesan cheese, or to taste
Instructions
Step 1
Place carrots in a large pot with lightly salted water to cover. Bring to a boil and cook carrots until fork-tender, 7 to 10 minutes. Drain.Step 2
Meanwhile, melt butter in a saucepan over medium heat. Add flour and mix well. Add heavy cream and bring to a simmer over medium heat. Cook and stir until a thick roux forms, about 10 minutes.Step 3
Mix fontina cheese and goat cheese into the roux. Cook until cheeses are completely melted and sauce is thickened, 3 to 5 minutes. Remove from heat.Step 4
Drain carrots and bring water back to a boil, pouring in more as needed. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.Step 5
Cook garlic with olive oil in another saucepan over medium heat until starting to brown, 1 to 2 minutes. Add Swiss chard, tearing them as they go into the pan. Cook until wilted, about 2 minutes. Add baby arugula and cook until wilted, about 1 minute. Chop 1 basil leaf into the pan using herb shears. Cook until wilted, about 30 seconds more. Mix in some of the cheese sauce if desired.Step 6
Drain pasta and divide over serving plates. Add carrots, chard, and arugula. Top with Parmesan cheese and more cheese sauce. Garnish each plate with a basil leaf.