Six-Ingredient Cheesy Veggie Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups whole-wheat elbow macaroni2 cups California blend vegetables (broccoli, cauliflower, and carrots)1/4 cup fat-free Greek yogurt 1/2 cup shredded low-fat sharp Cheddar 1 t Dijon mustard 1/4 teaspoon black pepper
Fill a medium pot with water and bring to a boil.
Meanwhile, prepare the vegetables according to package directions.
When the veggies are ready, mix them with the yogurt, cheese, mustard, and pepper in a medium bowl.
Add the pasta to the boiling water and cook until al dente. Once cooked, drain the pasta and immediately return it to the pot.
Add the veggies and cheese mixture to the pasta and stir to combine. The heat from the pasta and the veggies will melt the cheese.
Serve immediately.
Serving Size: Serves 4.
Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography
Meanwhile, prepare the vegetables according to package directions.
When the veggies are ready, mix them with the yogurt, cheese, mustard, and pepper in a medium bowl.
Add the pasta to the boiling water and cook until al dente. Once cooked, drain the pasta and immediately return it to the pot.
Add the veggies and cheese mixture to the pasta and stir to combine. The heat from the pasta and the veggies will melt the cheese.
Serve immediately.
Serving Size: Serves 4.
Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography
Nutritional Info Amount Per Serving
- Calories: 246.8
- Total Fat: 2.0 g
- Cholesterol: 3.0 mg
- Sodium: 110.5 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 5.6 g
- Protein: 12.0 g
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