Anonymous August 25 2005

11/2 cups 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 cups (loosely packed) stemmed spinach, cut into 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. 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.