Six-Ingredient Cheesy Veggie Pasta

By MaryEllen

This homemade mac-n-cheese is packed with veggies and is ready in just 20 minutes!

Ingredients

• 2 cups whole-wheat elbow macaroni
• 2 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
• Nutritional Info
• Servings Per Recipe: 4
• 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

Details

Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

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.

Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography

Tips

Don't skip the Dijon, even if you don't care for mustard. It blends right in but adds a lot of tang to the dish. Just use feresh veggies.