1. Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until just tender, about 10 minutes. Reserve 1 cup cooking liquid, drain pasta, and set aside.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and a pinch of salt and cook, stirring occasionally, until onion is very soft, 12 to 15 minutes. Add garlic and cook 30 seconds, stirring constantly. Add tomato sauce and simmer, stirring occasionally, until thickened, about 5 more minutes.

3. Add cooked pasta, 1/2 cup reserved cooking liquid, spinach, artichoke hearts, and yogurt to skillet and stir until well combined, adding additional cooking liquid as necessary to loosen sauce. Season with salt and pepper to taste and stir in basil.

4. Divide pasta among four bowls and sprinkle with more basil before serving.

Source: Hannaford fresh Magazine, March - April 2019