So in an effort to find alternative uses for spinach beyond salad, I discovered spinach mac and cheese. Sorry, sweet potato spinach mac and cheese, with the ingredients listed in the order of their prevalence.
|Mountain of iron!|
It all looks so delicious and colorful! I'm told you should have a very colorful dinner platter to be healthy and this is definitely following that rule. And to make it even better, you get to mash things together and they taste delicious. Since this is healthy, there is only half a cup of cheese so the orange color of this dish is really the sweet potato. This definitely doesn't replace true cheesy mac and cheese but it is nice to eat pasta guilt free (oh yeah, it's whole wheat pasta).
|So many pots, so little space. And so colorful!|
8 oz. whole wheat fusilli, penne, macaroni elbows or other small pasta shape
1 large or two medium sweet potato(es), peeled and diced
2 tsp extra virgin olive oil
1/2 medium onion, diced
1 clove garlic, minced
2 cups fresh spinach leaves, roughly chopped
1/2 cup plus 2 tbsp reduced fat (2%) sharp cheddar cheese
1/2 cup milk (low-fat or nonfat)
1/4 tsp nutmeg
salt and pepper to taste
- Cook pasta while also boiling sweet potato until tender. Mash the sweet potato and set aside (also drain the pasta when it's done, these should be in separate bowls)
- Heat olive oil in medium pot over medium heat and add the onion and garlic. Cook for 2-3 minutes or until onions are translucent. Add the spinach and cook for 1-2 minutes.
- Stir the milk into mashed sweet potato, then add the spinach mixture. Stir to combind.
- Add 1/2 cup of cheese and stir more. Add nutmeg, salt and pepper.
- Add pasta and stir well.
- The part I didn't do: transfer to large baking dish (needs to be oven-proof) and sprinkle with remaining cheese. Place under broiler for 1-2 minutes until top is lightly browne.d