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Greek Penne Rigate
Who says all pasta has to be Italian? This creamy, tangy Greek sauce will have you saying, "OPA" in no time!
Prep Time
10
minutes
mins
Cook Time
9
minutes
mins
Total Time
19
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
Greek, Mediterranean
Servings:
2
cups
Calories:
100
kcal
Author:
Anecia Hero
Ingredients
Pasta Ingredients
1
lb.
penne rigate pasta
1/4
cup
roasted red peppers
chopped
2
tablespoons
pepperoncini
chopped, include juice
4
tablespoons
Kalamata olives
chopped
feta cheese
optional
salt and pepper
to taste
Sauce Ingredients
1 1/2
cup
Greek yogurt
whole fat is best
1/2
teaspoon
oregano
1/2
teaspoon
thyme
1/2
medium
cucumber
finely chopped and drained well
2
cloves
garlic
finely minced
1/2
teaspoon
fresh dill weed
1/4
teaspoon
salt
1/4
teaspoon
black pepper
1/2
teaspoon
olive oil
Instructions
Bring 10 cups water to boil
Prepare veggies: chop peppers; pulse cucumber in food processor; remove and place in paper towel; squeeze excess moisture out
Combine all sauce ingredients in bowl; set aside
Cook pasta; drain; add sauce and chopped vegetables to warm pasta and combine well
Garnish with feta cheese and pepper
Notes
The Greek sauce, Tzatziki, can be served as a dip as well. Serve it chilled with pita bread or vegetables.
Nutrition
Calories:
100
kcal