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Creamy Sun-Dried Tomato Fettuccine
Creamy Sun-Dried Tomato Fettuccine
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Healthier version of Cheesecake Factory's creamy sun-dried tomato fettuccine pasta.
Ingredients:
  • 0.25 cup olive oil, divided
  • 0.75 pound dry fettuccine pasta
  • 0.5 cup plain fat-free Greek yogurt
  • 0.25 cup reduced-fat sour cream
  • 0.5 cup sun-dried tomatoes, sliced
  • 5 cloves garlic, minced
  • 1 (14.5 ounce) can petite diced tomatoes, drained
  • 2 tablespoons sugar, or more to taste
  • 1 tablespoon tomato paste
  • salt and freshly ground black pepper to taste
  • 1.5 cups baby spinach
  • crushed red pepper flakes
Instructions:
  • Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon of olive oil and cook the fettuccine until al dente, about 8 minutes. Drain the pasta, reserving 1 cup of pasta water, and set aside.
  • Combine Greek yogurt and sour cream in a small bowl.
  • Heat the remaining 3 tablespoons of olive oil in a skillet over medium-high heat. Saute sun-dried tomatoes and garlic until fragrant, about 2 minutes. Stir in diced tomatoes, sugar, and tomato paste over medium-low heat. Quickly whisk in the yogurt mixture, ensuring it's fully incorporated. Simmer over medium-high heat until the sauce thickens, 5 to 7 minutes. Season with salt and pepper.
  • Place baby spinach into the sauce and cook until just wilted for 2 minutes. Mix in the cooked fettuccine and take the skillet off the heat. Stir to combine pasta with the sauce. If the sauce appears too thick, gradually add reserved pasta water, one tablespoon at a time. Sprinkle with desired amount of crushed red pepper before serving.

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