INGREDIENTS
16 oz
gluten free penne (I used rice pasta)
1 tbsp
olive oil
1
large onion (chopped)
3 cloves
garlic (minced)
540 milliliters
can of diced tomatoes
2 cups
fresh spinach
1/4 cup
Greek yogurt
1/4 cup
unsweetened almond milk
1/4
cup freshly grated Parmesan cheese
1/4 cup
fresh basil (chopped)