THREE-CHEESE PASTA WITH GREENS

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Three-Cheese Pasta with Greens image

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.

Provided by Chef AidF

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 50m

Yield 8

Number Of Ingredients 13

½ (8 ounce) package baby carrots, or to taste
2 tablespoons butter
2 tablespoons all-purpose flour
2 ½ cups heavy cream
½ (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
½ bunch baby arugula, or to taste
9 leaves fresh basil, divided
½ cup grated Parmesan cheese, or to taste

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 686.2 calories, Carbohydrate 52.3 g, Cholesterol 141.6 mg, Fat 45.1 g, Fiber 4.3 g, Protein 20.3 g, SaturatedFat 26.1 g, Sodium 572.2 mg, Sugar 4.5 g

B̶L̶A̶C̶K̶ F̶F̶
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I'm not a big fan of pasta, but this dish was surprisingly good. The sauce was creamy and flavorful, and the greens added a nice touch of texture.


Jessica Gaspar
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This dish was a disappointment. The sauce was bland and the greens were limp.


Simon Ngugi
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Great recipe! The pasta was cooked perfectly and the sauce was flavorful. I would definitely make this again.


Judith Ikem
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This recipe has potential, but it needs some tweaking. I would use less cheese and more greens, and I would cook the greens for a shorter amount of time.


Md Choitonno
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Meh.


Jessica Denton
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Not a fan of this recipe. The sauce was too heavy and the greens were overcooked.


SRT Ahmad
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Easy to make and delicious! I used kale instead of spinach and it worked out well.


Mushfiquer Rahman Shahos
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Followed the recipe and it turned out great! The sauce was creamy and flavorful, and the greens added a nice touch of bitterness.


mame amin
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This three-cheese pasta with greens was a hit with my family! The combination of cheeses and greens was perfect, and the pasta was cooked to perfection. I will definitely be making this dish again.