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.
Provided by Chef AidF
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 50m
Yield 8
Number Of Ingredients 13
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
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B̶L̶A̶C̶K̶ F̶F̶
[email protected]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
[email protected]This dish was a disappointment. The sauce was bland and the greens were limp.
Simon Ngugi
[email protected]Great recipe! The pasta was cooked perfectly and the sauce was flavorful. I would definitely make this again.
Judith Ikem
[email protected]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
[email protected]Meh.
Jessica Denton
[email protected]Not a fan of this recipe. The sauce was too heavy and the greens were overcooked.
SRT Ahmad
[email protected]Easy to make and delicious! I used kale instead of spinach and it worked out well.
Mushfiquer Rahman Shahos
[email protected]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
[email protected]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.