Aegean Macaroni

Pastas and Stir-fries.
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. 

Aegean Macaroni


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


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