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Aegean Macaroni




Source of Recipe


whole foods market


List of Ingredients




11/2 cups plain nonfat yogurt
1 TB cornstarch
8 oz organic four color elbow macaroni
1 TB 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


Recipe



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.