Hello week 5 of #TomatoLove!  This week we are celebrating all things pasta – so get your tomato pasta recipes ready and link up below to win a Pappardelle’s Artisan Pasta Gift Card.  My love for spicy meals makes itself known again this week with a Creamy Southwest Pasta.  The star of this dish, besides the farm-fresh tomatoes, is the Greek Yogurt sauce.  It’s incredibly flavorful with lime juice, smoked paprika, cayenne pepper, cumin and oregano and I couldn’t stop sneaking little tastes of it!

Lately I have loved making pasta dishes with Greek yogurt because it creates a creamy sauce without tons of extra calories and fat.  And it lends itself so well to so many different flavors.  So this creamy soutwest pasta idea was floating around my head on Saturday morning when I headed to the City Market.  I headed to Pappardelle’s and immediately spotted the “Southwest Blend” of pasta and knew immediately that this pasta was happening.  Pappardelle’s is a weekly staple in our neighborhood farmer’s market.  They have so many unique flavored pastas!

Not only is it incredibly spicy and flavorful, it is extremely easy to put together.  And, it shows off the beauty of the season’s tomatoes!  I used a mixture of Roma tomatoes and Heirloom tomatoes in this pasta.  I had originally planned to use all Romas, but we had some very gracious friends who brought us a beautiful harvest of home-grown Heirlooms and I couldn’t leave them out!

Speaking of tomatoes – the Recipe for Change campaign is still moving, full force, ahead.  We are half-way done with our recipe exchange but it’s as important as ever to take action.  Take 15 seconds today to ensure that the off-season tomatoes in your supermarkets are guaranteed slave-free.  A sample letter and more information can be found on the Recipe for Change website.

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Creamy Southwest Pasta with Spicy Greek Yogurt Sauce

Yield: 4 large servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Quick weeknight recipe for creamy southwest pasta with a spicy Greek yogurt sauce, fresh tomatoes and corn.


12 ounces medium-cut pasta

for the creamy Greek yogurt sauce:
1/4 cup non-fat Greek yogurt
1 Tbs. lime juice
1 Tbs. tomato paste
1/2 tsp. dried oregano
1/2 tsp. smoked paprika
1/2 tsp. cumin
1/4 tsp. cayenne pepper
1 pinch crushed red pepper flakes

for the skillet:
2 tsp. olive oil
1/2 cup yellow onion, diced
2 green onions, chopped, divided
1 clove garlic, minced
2 Tbs. fresh cilantro, chopped + more for garnish
1 cup sweet corn
2 pounds tomatoes, diced, core & seeds discarded (I used a mixture of Romas and Heirlooms)
1 (4-ounce) can green chiles
Salt & pepper to taste


Cook pasta according to package directions. Before draining the pasta, reserve 1/4 cup of the cooking liquid. In a small bowl, combine all if 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. Add the 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. Salt & pepper to taste. Stir in the cooked pasta, along with the reserved pasta water. Mix well to combine. 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.

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Disclaimer: This giveaway is being sponsored by Pappardelle’s.  Contest is open to US residents only.  For my full site disclosure, click here.  This post contains affiliate links.