Pasta, Quick and Easy

Greek Penne Rigate-Not all Pasta is Italian!

Penne rigate

Greek Penne Pasta is the perfect dish when it’s too hot to cook! The Greek sauce is what really makes this dish, along with the roasted red peppers, pepperocini and black olives.

penne rigate

Not All Pasta is Italian

Who says pasta has to be Italian? This Greek Penne Pasta is really good when it’s just too hot to cook and/or eat a heavy meal. You probably already have most of the ingredients in your pantry! The Greek yogurt sauce with fresh dill and cucumber is what makes this dish really stand out!

Penne Pasta

You can use any pasta for this dish, but I’ve found tubular pastas-penne, rigatoni, macaroni or rigate-works best because the tubular pastas allow the sauce to hide in each pasta tube, making each bite more creamy than the one before.

Do I Have to Use Greek Yogurt?

No, you can use a traditional yogurt, but Greek yogurt is thicker than French or American yogurts. The thick, creamy sauce is key to this dish. According to the The National Yogurt Association, it is best to look for a “Live and Active Cultures” seal on yogurt packaging, to ensure you’re not getting one that is partially GMO or high in sugar.

What Can I Serve with Greek Penne Pasta?

Since there’s already an element of dill and cucumber in the sauce, I recommend a light cucumber and red onion salad and perhaps some kalamata olives, dolmas or pita bread.

Greek Penne Rigate
Prep Time
10 mins
Cook Time
9 mins
Total Time
19 mins

Who says all pasta has to be Italian? This creamy, tangy Greek sauce will have you saying, "OPA" in no time! 

Course: Main Course, Side Dish
Cuisine: Greek, Mediterranean
Servings: 2 cups
Author: SmartyPantsKitchen
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
  1. Bring 10 cups water to boil

  2. Prepare veggies: chop peppers; pulse cucumber in food processor; remove and place in paper towel; squeeze excess moisture out

  3. Combine all sauce ingredients in bowl; set aside

  4. Cook pasta; drain; add sauce and chopped vegetables to warm pasta and combine well

  5. Garnish with feta cheese and pepper

Recipe Notes
  • The Greek sauce, Tzatziki, can be served as a dip as well. Serve it chilled with pita bread or vegetables.
Breakfast, Gluten-Free, Mexican food

Tex Mex Migas

Migas is a scrambled egg dish, with corn tortillas, onions, peppers and seasonings, and is most commonly found on the menus of restaurants in South Texas and as far north as Austin. 


As I write this post, I am texting with a friend who asked me, “what’s a miga?” Good Lord. He’s been in Texas for 30- some-odd-years-now and doesn’t know what migas is? Crazy. And then there’s my mother-in-law, who informed me 18 years ago, (after two months of marriage),” John won’t eat eggs.” Hmmph… “he eats Migas!,” I said. Again, she had no clue as to what I was referring.

Corn tortillas are a staple ingredient in this dish, even if they’re stale. The tortillas are basically fried, or sauteed (either way, depends on if you like crunchy stuff in your eggs), then mixed in with onions, tomatoes, peppers and beaten eggs. The dish is cooked on the stove and once the eggs are done, top the migas with a little cheese and Chow Down!

Migas Plated

Some people add meat to their migas, typically chorizo, which is a spicy sausage. And some people throw in some black beans–it’s really your call, but the seasonings are always the same: cumin, chili powder, salt and pepper. You can add diced green chiles or jalapenos, too. Migas are often served with a side of black beans, sliced avocado and a Bloody Mary, because, well…Migas are great hangover food!

Some will argue that migas and chilaquiles are the same.

According to Texas Monthly, while the two dishes are quite similar, they are not the same but many restaurants use the terms interchangeably.

How Do I Make Migas?

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