Wild Northerner Magazine Fall 2017 - Page 43

Protein Mac n’ Cheese

Prep time: 5-10 minutes Yields: 2 servings

3 heaping cups (3 oz.) fresh baby spinach

1 cup (4 oz.) bean pasta*

¾-1 cup (1.5-2 oz.) preferred shredded cheese

½ cup (113g) non-fat plain Greek yogurt

½ tsp garlic powder

¼-½ tsp sea salt

¼ tsp pepper

*Legume-based pastas are high fiber & high protein, so you don’t need to add animal protein or consume a large serving to feel satisfied. Look for these

1.Wash spinach and leave it in the strainer.

2.Cook pasta according to package directions, setting 2 Tbsp (30mL) of the pasta water aside.

3.Pour cooked macaroni over spinach to drain and wilt spinach then transfer both to original pot.

4.Add the pasta water, ¾ cup (1.5oz) of the cheese and stir to melt.

5.Mix in the yogurt, garlic powder, salt and pepper (more to taste).

6.Transfer mac ‘n cheese to serving bowls.

7.Top with fresh ground pepper, a sprinkle of parmesan or remaining shredded Gouda, if desired.

Nutrition Facts (per serving): 323 kcal, 10g fat, 37g carbs, 9g fiber, 26g protein