Three-Cheese Pasta with Greens

Impress your family with this pasta dish cloaked in a rich white sauce of fontina and goat cheese and loaded with Swiss chard and arugula.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 686 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 (16 ounce) package spaghetti
• 1 clove garlic, diced
• 1 (4 ounce) log goat cheese, broken into chunks
• 4 bunches Swiss chard, stems removed
• 9 leaves fresh basil, divided
• 2.5 cups heavy cream
• 0.5 cup grated Parmesan cheese, or to taste
• 0.5 (8 ounce) package baby carrots, or to taste
• 0.5 (8 ounce) package fontina cheese, shredded
• 0.5 bunch baby arugula, or to taste

Recipe 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.