Three-Cheese Pasta with Greens

01Method

1. 1

   Add baby carrots to a large pot of lightly salted water. Bring to a boil and cook until fork-tender, 7 to 10 minutes, then drain.

2. 2

   In a separate saucepan, melt butter over medium heat. Whisk in flour until well combined, then pour in the heavy cream. Bring to a gentle simmer and stir continuously until the mixture thickens into a roux, about 10 minutes.

3. 3

   Stir fontina and goat cheese into the roux. Continue cooking over medium heat, stirring, until the cheeses have fully melted and the sauce is thick, 3 to 5 minutes. Remove from heat.

4. 4

   Return the drained carrot water to a boil, adding more water as needed. Cook spaghetti in the boiling water, stirring occasionally, until al dente, about 12 minutes. Drain.

5. 5

   In another saucepan, warm olive oil over medium heat and cook garlic until just golden, 1 to 2 minutes. Tear Swiss chard leaves into the pan and cook until wilted, about 2 minutes. Add baby arugula and cook until wilted, about 1 minute. Snip one basil leaf into the pan and cook for another 30 seconds. Stir in some of the cheese sauce if desired.

6. 6

   Distribute the drained pasta among serving plates. Top with carrots, wilted greens, and a generous spoonful of cheese sauce. Finish with grated Parmesan and a fresh basil leaf on each plate.