1/3-1/2 pound whole wheat thin spaghetti1 can pink salmon, boneless, in water
1 can artichoke heart quarters, drained (reserve about 1/2 cup of the juice)
1/2 cup plain yogurt
1/2 yellow onion, chopped
1 teaspoon garlic, minced
1/2 teaspoon thyme
Cook pasta in salted boiling water according to directions. Drain & set aside. In same pot, heat a little spray oil & saute onion until it begins to soften, 2-3 minutes. Add drained artichoke hearts & cook 1-2 minutes. Add salmon, garlic, & thyme & cook 1-2 minutes more.
Remove pot from heat & stir in yogurt then fold in pasta. Enjoy!