Search This Blog

Wednesday, June 4, 2014

Greek Yogurt and Spinach Mac & Cheese

I found a recipe on Pinterest that sounded good, and I tried it out - changing a few things.  This was delicious!  I used veggie pasta to increase my son's vegetable intake and he absolutely loved it!  He scarfed it down!  Great adult AND kid recipe!

Serves 4 - 6 (I individually froze separate portions for easy reheat dinners for Cash)


2 Cups elbo pasta (I used carrot and butternut squash pasta)
2 Cups shredded cheese blend (I used part-skim mozzarella and reduced fat cheddar)
3/4 Cup plain nonfat greek yogurt
2 Cups fresh spinach, chopped
1/2 Tsp salt
1/2 Tsp pepper
1 Tsp garlic powder
1 Tsp onion powder
1/2 Cup saved pasta water


Cook pasta according to package.  Place an empty pot in the sink and put a strainer on top of it.  Put the spinach in the strainer.  Pour the pasta in the strainer on top of the spinach, wilting it, and saving the pasta water in the pot below (genius! never thought of that!) 

Return the wilted spinach and pasta to the pot, and add in cheese, yogurt and seasonings.  Add small amounts of pasta water until desired consistency is reached.

Feel free to get creative next time with additional veggies.  Would be delicious with broccoli rabe, asparagus, or zucchini.