Aegean Macaroni
Ingredients
- 1 12 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 ⓘ
- 34 teaspoon pepper
- 18 teaspoon salt ⓘ
- 8 cups loosely packed stemmed spinach, cut into 1-inch-wide strips ⓘ
- 2 ounces feta cheese, crumbled ⓘ
Instructions
- 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.
- Nutritional Information:.
- 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.
- Good source of: beta-carotene, folate, iron, lutein & zeaxanthin, manganese, potassium, quercetin, selenium, thiamin, vitamin K.
Nutrition & Diet Analysis (per serving)
629
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).