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.

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
8 servings


  • ½ (8 ounce) package baby carrots, or to taste (Optional)

  • 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


  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.

  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.

  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.

  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.

  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.

  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.

Cook's Note:

Use any kind of pasta you prefer.

Nutrition Facts (per serving)

686 Calories
45g Fat
52g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 686
% Daily Value *
Total Fat 45g 58%
Saturated Fat 26g 131%
Cholesterol 142mg 47%
Sodium 572mg 25%
Total Carbohydrate 52g 19%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 20g
Vitamin C 37mg 187%
Calcium 326mg 25%
Iron 5mg 26%
Potassium 746mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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