Shrimp, Lemon, and Spinach Whole-grain Pasta Salad

INGREDIENTS

• 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