Aegean Macaroni Recipe

Name: Aegean Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ 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; ¾ teaspoon pepper; ⅛ teaspoon salt; 8 cups loosely packed stemmed spinach, cut into 1-inch-wide strips; 2 ounces feta cheese, crumbled

Servings: persons

1 ½ 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
¾ teaspoon pepper
⅛ 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.
2
Spoon yogurt into strainer and let drain 15 minutes.
3
Discard whey.
4
Transfer thickened yogurt to bowl and whisk in cornstarch until smooth.
5
In large pot of boiling water, cook macaroni according to package directions.
6
Drain.
7
Dry pasta cooking pot.
8
Add oil to pot and heat over medium-high heat.
9
Stir in scallions, garlic, oregano, mint, pepper, and salt, and stir-fry until scallions are wilted, one to two minutes.
10
Add spinach in handfuls and cook until wilted, one to two minutes.
11
Reduce heat to low, stir in yogurt, and cook, stirring constantly, just until heated through.
12
Do not boil.
13
Transfer pasta to large serving bowl; add spinach sauce and feta and toss to coat well.
14
Nutritional Information:.
15
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.
16
Good source of: beta-carotene, folate, iron, lutein & zeaxanthin, manganese, potassium, quercetin, selenium, thiamin, vitamin K.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups plain nonfat yogurt, 1 tablespoon cornstarch, 8 ounces elbow macaroni, 1 tablespoon extra virgin olive oil, and more.

Yes, Aegean Macaroni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Aegean Macaroni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions