One Pot Spinach & Feta Macaroni and Cheese

• Produce

  • 1 bag Baby spinach, fresh
  • 2 Garlic cloves
  • 1 Parsley
  • 2 Tomatoes, fresh
  • 1 Yellow onion

• Canned Goods

  • 1 cup Vegetable broth, low-sodium

• Pasta & Grains

  • 2 cups Elbow macaroni

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1 pinch Salt
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Feta cheese
  • 1/4 cup Mozzarella cheese, part skim
  • 1/2 cup White cheddar cheese

• Other

  • 1 cup Unsweetened almondmilk

Found on diethood.com

Description

Ingredients

• 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

Directions

• 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.

Nutrition