Ingredients
| Quantity | Ingredients |
|---|---|
| 1-1/2 cups | plain fat-free yogurt |
| 1 tbsp | cornstarch |
| 8 ounces | (1 cup) elbow macaroni |
| 1 tbsp | extra-virgin olive oil |
| 1 cup | thinly sliced green onion |
| 4 | cloves garlic, 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-inch wide strips |
| 2 ounces | feta cheese, crumbled |
Directions
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 liquid. Transfer thickened yogurt to bowl and whisk in cornstarch until smooth. 2. In a 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 green onions, garlic, oregano, mint, pepper and salt. Stir-fry until green onions 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 geta and toss to coat well. Nutrition Information Per serving: 326 cals, 7.7g total fat, 2.8g saturated fat, 4.4g dietary fiber, 14mg cholesterol, 336mg sodium.
Source: Whole Health MD website at http://www.wholehealthmd.com