Name: Creamy Sun-Dried Tomato Fettuccine
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil, divided - ¼ cup; Dry fettuccine pasta - ¾ pound; Plain fat-free Greek yogurt - ½ cup; Reduced-fat sour cream - ¼ cup; Sun-dried tomatoes, sliced - ½ cup; Garlic, minced - 5 cloves; Petite diced tomatoes, drained - 1 (14.5 ounce) can; Sugar, or more to taste - 2 tablespoons; Tomato paste - 1 tablespoon; Salt and freshly ground black pepper to taste - 1 tablespoon; Baby spinach - 1 ½ cups; Crushed red pepper flakes - 1 ½ cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Sun-Dried Tomato Fettuccine

1. Olive oil, divided - ¼ cup

2. Dry fettuccine pasta - ¾ pound

3. Plain fat-free Greek yogurt - ½ cup

4. Reduced-fat sour cream - ¼ cup

5. Sun-dried tomatoes, sliced - ½ cup

6. Garlic, minced - 5 cloves

7. Petite diced tomatoes, drained - 1 (14.5 ounce) can

8. Sugar, or more to taste - 2 tablespoons

9. Tomato paste - 1 tablespoon

10. Salt and freshly ground black pepper to taste - 1 tablespoon

11. Baby spinach - 1 ½ cups

12. Crushed red pepper flakes - 1 ½ cups

How to cook deliciously - Creamy Sun-Dried Tomato Fettuccine

1. Stage

Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.

2. Stage

Mix together Greek yogurt and sour cream in a small bowl.

3. Stage

Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.

4. Stage

Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.