Aegean Macaroni

Serves 4

There are many flavors and ingredients that come to mind when one
thinks of the cooking of the countries that rim the Aegean Sea. Herbs
such as mint and oregano and the inventive use of spinach, yogurt, and
feta cheese are reminiscent of Greece. At the mention of macaroni,
there is only one possible association. So what we have here is a
delightful Greco-Italian collaboration in a satisfying meatless
entree.

11/2 cups plain nonfat yogurt
1 Tbsp cornstarch
8 oz organic four color elbow macaroni
1 Tbsp extra-virgin olive oil
1 cup thinly sliced scallions
4 garlic cloves, minced
1 tsp oregano
1 tsp dried mint
3/4 tsp pepper
1/8 tsp salt
8 cups (loosely packed) stemmed spinach, cut into 1"-wide strips
2 oz feta cheese, crumbled

Prep Time: 45 minutes

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.
In large pot of boiling water, cook macaroni according to package
directions. Drain.
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.
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.
Transfer pasta to large serving bowl; add spinach sauce and feta
and toss to coat well.

Nutrition Info
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


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