Creamy Southwest Pasta with Spicy Greek Yogurt Sauce

Cook pasta according to package directions. Before draining the pasta, reserve 1/4 cup of the cooking liquid.

In a small bowl, combine all of the ingredients for the creamy Greek yogurt sauce until well-blended. Refrigerate for later use.

While the pasta is cooking heat the olive oil in a large skillet over medium heat. Add the yellow onion, garlic, green onion, and cilantro with a pinch of salt and cook for about 5 minutes, until fragrant and soft. Add the corn and cook for 1-2 minutes. Add the tomatoes and green chiles and stir combine. Cook the mixture until the tomatoes begin to break down, another 3-4 minutes.

Add in the creamy Greek yogurt mixture and stir well. Add salt and pepper to taste. Stir in the cooked pasta, along with the reserved pasta water. Mix well to combine.

Serve! Garnish with additional cilantro.

Cassie’s Notes:
Make a quick substitution of your favorite taco seasoning for the oregano, smoked paprika, cumin, cayenne and crushed red pepper. Start with 1 teaspoon and taste and add more until the desired flavor is reached.