| 7 | 20 | 549 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 2 |
| 3 cup | Baby spinach (Fresh baby spinach) |
| 1 cup | Pasta, macaroni, elbow, dry (Or preferred pasta) |
| 1 cup, diced | Gouda cheese (Shredded) |
| 1/2 cup | Greek yogurt, plain, fat-free |
| 1 clove(s) | Garlic |
| 1/2 tsp | Salt |
| 1/2 tsp | Black pepper |
Wash spinach and leave in strainer.
Cook pasta according to package directions setting aside two tablespoons of the pasta water.
Pour cooked macaroni over the spinach to drain and wilt the spinach.
Transfer pasta and spinach to original pot/
Add the pasta water, 3/4 cup of gouda and stir to melt the cheese.
Mix in the yogurt, garlic, salt, and pepper.
Transfer macaroni and cheese to serving bowls.
Top with fresh ground pepper and a sprinkle of parmesan or remaining shredded gouda if desired.
Serve with a tossed green salad and your favourite salad dressing! This recipe works great when cooking for one or two because of the ingredient quantities and makes for great leftovers during your busy week!
Recipe derived from Jared Clinton
| Grain | 1.9 |
| Milk Alternative | 1.7 |
| Vegetables | 1.5 |
