Greek Wheat Mac

This one was the envy of my office and I got some requests on how to make it so that is always added incentive for me to work on the fifty drafts I have waiting in my queue!

Ingredients

Serves 4

2 cups whole wheat macaroni

3 cups nonfat milk

Pepper

2/3 cup nonfat feta, or feta cheese crumbles

6 cherry tomatoes, diced

3 olives, finely diced

1 cup baby spinach

1/2 red onion, diced

1 teaspoon minced garlic

1 teaspoon dijon mustard

1 tablespoon olive oil

Roasted chicken cuts or tofu if you want some protein!

Directions

In a saucepan, bring the milk to an almost boil. Add macaroni and cook until tender. This gives the home-cooked taste we crave in macaroni and it absorbs all the flavors of the milk so it seems as though you used butter when you actually just used nonfat milk. When you have cooked the macaroni for seven minutes, add mustard or dry mustard powder in place of dijon mustard. Combine all veggies in a bowl. Heat pan and add olive oil and garlic. Sauté the vegetables for six minutes. There shouldn’t be much milk left in the pasta so there isn’t anything to drain. Add vegetables to pasta. Add cheese and stir. Add a small dollop of nonfat plain greek yogurt if you want some more creaminess!

xx,

Reth

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