Creamy Sundried Tomato Elbow Pasta

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Prep Time: 5

Total Time: 25

Ingredients

1 box Ancient Harvest™ Gluten-Free Pasta Elbows
2 cups diced tomatoes and juices
1 cup drained, oil-packed sun-dried tomatoes, divided
½ cup plain low-fat Greek yogurt
3 tablespoons extra virgin olive oil
2 medium garlic cloves, peeled, chopped
Optional toppings: roasted chicken, freshly grated parmesan cheese

Directions

Cook elbows according to package instructions, until slightly al dente.
Drain and rinse in a colander with cold water to stop the cooking process.
Heat a large skillet over medium-low with ½ Tbsp. oil.
Add the garlic and stir frequently for 3 to 5 minutes until light gold.
Add the garlic to a blender with the diced tomatoes, ¾ cup of the sun-dried tomatoes and the yogurt.
Blend until you get a creamy texture.
Transfer the sauce to the large skillet and cook for 5 minutes on medium-high.
Reduce heat to medium and stir in the pasta and the rest of the sun-dried tomatoes.
Cook until heated through and season to taste.
Top with freshly grated parmesan and serve.

Servings: 4

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