Three-Cheese Pasta with Greens Recipe

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.