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.

SOUTHWEST PASTA W/ GREEK YOGURT SAUCE

Adapted from Bake Your Day

INGREDIENTS

FOR THE PASTA

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

FOR THE SAUCE

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 

DIRECTIONS

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. 

Enjoy,

Chika