October 12, 2016
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
1 cup low sodium vegetable broth
1 cup milk
1/2 teaspoon Italian Seasoning
salt and fresh ground pepper, to taste
parsley for garnish
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.
Remove from heat and stir.
Garnish with parsley and serve immediately.