Recipe

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• 12 oz whole wheat rotini or 12 oz rotelle pasta or 12 oz fusilli
• 1 lb peeled deveined shrimp, tails removed (30 to 35)
• 1/4 cup olive oil
• 1 medium red onion, chopped
• 3 large garlic cloves, minced
• 3/4 tsp salt (taste and season slowly)
• 1/2 tsp red chili pepper flakes
• 1/4 tsp ground cumin
• 2 cups loosely packed baby spinach leaves
• 1 (15 oz) can chickpeas, drained and rinsed ( garbanzos)
• 1 1/4 cups strained low-fat greek yogurt
• 1/3 cup chopped fresh mint leaves
• 2 1/2 tbsp fresh lemon juice
• 2 tsp finely grated lemon zest

• 1 Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions.
• 2 Drain and set aside.
• 3 Meanwhile, toss shrimp with 2 tablespoons olive oil, onion, garlic, 3/4 teaspoons salt, chile flakes, and cumin; marinate at room temperature 10 minutes.
• 4 Preheat a medium frying pan over medium heat, then add shrimp and marinade.
• 5 Cook, stirring often, until shrimp are pink and firm, 3 to 4 minutes.
• 6 In a large bowl, toss together pasta, shrimp mixture, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest.
• 7 Season to taste with salt.
• 8 Serve warm or at room temperature.