1 pound elbow pasta
8 oz shredded sharp cheddar cheese
6-7 oz plain Greek yogurt
1 (5 oz) bag spinach
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1.5 teaspoons salt
1. Bring a large pot of water to a boil; cook noodles to your preference. Save 1/2 cup pasta water.
2. Drain the noodles on top of the spinach. I emptied the bag of spinach into a colander and then poured all the water over the spinach.
3. Pour noodles and spinach back into the large pot. Stir in the shredded cheese and add the reserved pasta water as needed to help melt the cheddar cheese. Stir in the Greek yogurt, garlic powder, onion powder, and salt. Stir until completely combined and creamy.