Shrimp, Lemon, And Spinach Whole-Grain Pasta Salad

By Sunset
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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

1 1/4 cups low-fat plain Greek-style yogurt (or whole-milk plain yogurt)

1/3 cup chopped fresh mint leaves

2 1/2 tablespoons fresh lemon juice

2 teaspoons finely grated lemon zest

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