Eat Well: A: Aegean Macaroni

This meatless entree will bring back flavorful (mint, oregano, feta, and spinach) memories of the Greek islands in the Aegean Sea.

• 1-1/2 cups plain nonfat yogurt
• 1 tablespoon cornstarch
• 8 ounces elbow macaroni
• 1 tablespoon extra-virgin olive oil
• 1 cup thinly sliced scallions
• 4 garlic cloves, minced
• 1 teaspoon oregano
• 1 teaspoon dried mint
• 3/4 teaspoon pepper
• 1/8 teaspoon 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 whey. Transfer thickened yogurt to bowl and whisk in cornstarch until smooth.

2. In 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 scallions, garlic, oregano, mint, pepper, and salt, and stir-fry until scallions 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 feta and toss to coat well.