Aegean Macaroni

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 cups plain nonfat yogurt
• 1 tablespoon cornstarch
• 8 ounces elbow macaroni
• 1 tablespoon extra virgin olive oil
• 1 cup thinly sliced scallion
• 4 garlic cloves, minced
• 1 teaspoon oregano
• 1 teaspoon dried mint
• 3/4 teaspoon pepper
• 1/8 teaspoon salt
• 8 cups loosely packed stemmed spinach, cut into 1-inch-wide strips
• 2 ounces feta cheese, crumbled

Recipe

• 1 line a strainer with cheesecloth or paper towel and suspend it over a bowl. spoon yogurt into strainer and let drain 15 minutes. discard whey. transfer thickened yogurt to bowl and whisk in cornstarch until smooth.
• 2 in large pot of boiling water, cook macaroni according to package directions. drain.
• 3 dry pasta cooking pot. add oil to pot and heat over medium-high heat. stir in scallions, garlic, oregano, mint, pepper, and salt, and stir-fry until scallions are wilted, one to two minutes.
• 4 add spinach in handfuls and cook until wilted, one to two minutes. reduce heat to low, stir in yogurt, and cook, stirring constantly, just until heated through. do not boil.
• 5 transfer pasta to large serving bowl; add spinach sauce and feta and toss to coat well.
• 6 nutritional information:.
• 7 per serving: 326 calories, 7.7g total fat, 2.8g saturated fat, 3.5g monounsaturated fat, 0.9g polyunsaturated fat, 4.4g dietary fiber, 14g protein, 52g carbohydrate, 14mg cholesterol, 336mg sodium.
• 8 good source of: beta-carotene, folate, iron, lutein & zeaxanthin, manganese, potassium, quercetin, selenium, thiamin, vitamin k.