Cook the macaroni according to the package's instructions
(about 8-10 minutes), until al dente.
Place the spinach leaves in the bottom of a strainer, and pour the
pasta over top to drain and wilt the spinach. Save about 1/2 cup
of the pasta water. Return the cooked macaroni and wilted
spinach to the pot.
Add about 1/4 cup of the reserved pasta water to the pot, and
stir in the cheese until melted. Stir in the greek yogurt, onion
powder, garlic powder, salt, and pepper, until smooth and
creamy. Stir in the remaining pasta water to thin, if necessary.
Serve immediately.
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