INGREDIENTS 12 oz. whole-wheat rotini or rotelle pasta or 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 (or whole-milk plain yogurt) 1/3 cup chopped fresh mint leaves 2 1/2 tbsp. fresh lemon juice 2 tsp. finely grated lemon zest METHODS/STEPS 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, chili flakes, and cumin; marinate at room temperature for 10 minutes. Preheat a medium frying pan over medium heat, and then add shrimp and marinade. Cook, stirring often, until shrimp are pink and fir...