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01 March 2013

Southwest Pasta w/ Greek Yogurt Suace

I had a really nice impromptu lunch with the hubby today. I was on my way home to do some work- and I thought why not see if the hubby had some free time to eat lunch. So I picked up some salads and a float for him- and headed to his work. Fun times :) You are probably thinking- "um lunch-- not a big deal." Well let me digress- the hubby and I met while we both lived in Houston. But after a year and a half, I moved to College Station to start attending Texas A&M. So for the past two years- we have been commuting two hours to see each other on weekends :( Trust me-not fun at all. Being able to live together after getting married and getting to have "spontaneous" lunches together is pretty darn awesome :) 

Do you remember my list of innocent guilty pleasures from yesterday? I have one more that I need to add. Have you ever heard of the show Duck Dynasty? I LOVE IT! It is HILARIOUS! I mean beyond funny! It is so random and weird that I cry from laughing. It is so red neck! I am sure this family was already odd and probably play it up because of the show- but truthfully I do not care! I had such a fun time watching it! When I saw the show- I think I unfairly judged the people who watched it- but now I know why they do! So don't knock it till you watch it ;)

The recipe I am going to share today- really intrigued me. I was not a fan of yogurt. I know it's listed as one of the 8 foods to eat daily because of the nutrition and the help it has on your digestive system but I just never was a fan UNTIL I discovered Chobani (Greek) yogurt. I love the mango Chobani yogurt. It is so delicious! Greek yogurt is thicker and has more "tangy" taste. And with Chobani mango yogurt- you get these delicious mango fruit chunks. With my new found love for Greek yogurt- when I stumbled on this recipe- I just had to try it. I never thought of using Greek yogurt as a sauce-- what a fun, healthy alternative.

Adapted from Bake Your Day


12 oz. pasta
1 tbsp. olive oil
1/2 tbsp. garlic
1 c. onion-bell pepper blend (frozen)
3 green onions, chopped
4 oz. can of diced green chilies (drained)
14.25 oz. can of diced tomatoes (drained)
15.25 oz. can of black beans
1 1/3 c. corn

1/2 c. Greek yogurt
1/4 c. ranch dressing
1 tbsp. lemon juice
2 tbsp. tomato paste
2-4 tbsp. of taco seasoning (depending on taste preference)
pinch of crushed red pepper flakes 


In a large pot, over medium heat cook pasta according to package directions- approximately 7-8 minutes until al dente. Then drain excess water and run cold water through pasta to prevent sticking. Return to large pot.

In a large skillet, heat olive oil over medium heat. Saute garlic, onion-bell pepper blend, and green onion until garlic is fragrant and onion becomes slightly transparent,  3-5 minutes. Then add in green chilies and diced tomatoes. Cook until liquid begins to evaporate, approximately 5 minutes. Then add in black beans and corn. Stir frequently and reduce to low heat- allowing beans and corn to heat up. 

While vegetables are cooking in large skillet- make sauce. In a bowl- combine Greek yogurt, ranch dressing, lemon juice, tomato paste, taco seasoning, and crushed red peppers. Whisk together until well incorporated. For taco seasoning- add 2 tbsp., whisk together- taste- if you want more "southwest" taste, add 1 tbsp. of taco seasoning at a time until desired taste is reached. 

In the large pot, add in vegetables (from skillet)- toss together. Then pour sauce over pasta and vegetables, stirring to combine well and mix sauce throughout. 



  1. Reminds me of Ruby Tuesday's Sonora Chicken Pasta, but yours sounds miles better!

    1. Awww! Why thank you :) That was very sweet of you! I have never been to Ruby Tuesdays but that sounds yum! I bet this recipe would be great with some grilled chicken! That's an awesome idea!