We lightened up this pasta salad by replacing the usual mayonnaise dressing with Greek-style low-fat yogurt, which has been strained so that it's thick and rich-tasting. Prep and Cook Time: 35 minutes.
12 ounces whole-grain rotini, rotelle, or fusilli pasta
1 pound (30 to 35 per lb.) peeled deveined shrimp, tails removed
1/4 cup olive oil
1 medium red onion, chopped
3 large garlic cloves, minced
About 3/4 tsp. salt
1/2 teaspoon red chile flakes
1/4 teaspoon ground cumin
2 cups loosely packed baby spinach leaves
1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions. Drain and set aside.
Meanwhile, toss shrimp with 2 tbsp. olive oil, onion, garlic, 3/4 tsp. salt, chile flakes, and cumin; marinate at room temperature 10 minutes. Preheat a medium frying pan over medium heat, then add shrimp and marinade. Cook, stirring often, until shrimp are pink and firm, 3 to 4 minutes.
In a large bowl, toss together pasta, shrimp mixture, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest. Season to taste with salt. Serve warm or at room temperature.