Categories: Pasta
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
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Heat olive oil in a large pan over medium-high heat. (Use a pan with a lid)
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Add onions and pinch of salt; cook for 2 to 3 minutes, or until softened.
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Stir in garlic and continue to cook for 30 seconds, or until fragrant.
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Add tomatoes, spinach, cheeses, macaroni, vegetable broth, milk,and seasonings.
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Mix to combine and bring to a boil, stirring frequently.
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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.
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Remove from heat and stir.
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Garnish with parsley and serve immediately.