Creamy Sundried Tomato Elbow Pasta

Creamy Sundried Tomato Elbow Pasta
Prep Time: 5
Total Time: 25


  • 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


  1. Cook elbows according to package instructions, until slightly al dente.
  2. Drain and rinse in a colander with cold water to stop the cooking process.
  3. Heat a large skillet over medium-low with ½ Tbsp. oil.
  4. Add the garlic and stir frequently for 3 to 5 minutes until light gold.
  5. Add the garlic to a blender with the diced tomatoes, ¾ cup of the sun-dried tomatoes and the yogurt.
  6. Blend until you get a creamy texture.
  7. Transfer the sauce to the large skillet and cook for 5 minutes on medium-high.
  8. Reduce heat to medium and stir in the pasta and the rest of the sun-dried tomatoes.
  9. Cook until heated through and season to taste.
  10. Top with freshly grated parmesan and serve.
Servings: 4