Ingredients
The following ingredients have 4 Servings
- 2 tablespoons olive oil
- 1 yellow onion (, diced)
- pinch of salt
- 2 garlic cloves (, minced)
- 2 fresh tomatoes (, diced)
- 1 bag ((8 to 10 ounces) fresh baby spinach)
- 1/2- cup crumbled feta cheese
- 1/2- cup cubed white cheddar cheese
- 1/4- cup part skim shredded mozzarella cheese
- 2 cups elbow macaroni ((whenever possible, use whole grain/multigrain macaroni))
- 1 cup low sodium vegetable broth
- 1 cup unsweetened almondmilk
- 1/2 teaspoon Italian Seasoning
- salt and fresh ground pepper (, to taste)
- parsley for garnish
Instruction
- Heat olive oil in a large pan over medium-high heat. (Use a pan with a lid)
- Add onions and pinch of salt; cook for 2 to 3 minutes, or until softened.
- Stir in garlic and continue to cook for 30 seconds, or until fragrant.
- Add tomatoes, spinach, cheeses, macaroni, vegetable broth, milk,and seasonings.
- Mix to combine and bring to a boil, stirring frequently.
- Lower heat to a medium-low, cover with lid and continue to cook for 12 to 15 minutes, or until pasta is cooked. Stir frequently, about every 3 minutes, to prevent sticking.
- Remove from heat and stir.
- Garnish with parsley and serve immediately.
