Aegean Macaroni
 
serves 4 
 
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. 
 
11/2 cup  plain nonfat yogurt
1 Tbsp  cornstarch
8 oz.  organic four color elbow macaroni
1 Tbsp  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 cup  (loosely packed) stemmed spinach, cut into 1"-wide strips
2 oz.  feta cheese, crumbled
 
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. 
 
nutrition info 
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 
 
 
-- 
(ID: 1567) Mirror: rec.food.recipes: Sat, Aug 20, 2005


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