Yield: 4-6 servings | Prep Time: 15 minutes | Cook Time: 15 minutes
- 1 pound dried fettuccine
- 5 tbsp. olive oil
- 6 cloves garlic, minced
- 1/2 cup sundried tomato halves, sliced
- 1 (14.5 ounce) can of petite diced tomatoes, drained
- 4 tbsp. tomato paste
- 2 tsp granulated sugar
- 2/3 cup plain yogurt
- 1/3 cup light sour cream
- 2 cups baby spinach
- Salt & pepper, to taste
- Milk for thinning (if needed)
- Crushed red pepper flakes (optional)
- Freshly grated Parmesan (optional)
Optional: I cooked and cubed 1 chicken breast and added it to the recipe. I liked the additional substance.
- In a large stockpot, bring water to a boil, add 1 tbsp. of olive oil then add your fettuccine. Cook according to direction on the box then drain and set aside.
- In a small bowl, combine the plain yogurt and light sour cream, mix together with a spoon and set aside.
- While the pasta is cooking, in a large skillet, add the remaining 4 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté about 2 minutes.
- Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
- Swiftly whisk in the yogurt and sour cream mixture. You’ll want to slowly add it in but whisk fast to get it all incorporated well. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
- Season the sauce with salt and pepper to taste.
- Add in the baby spinach. Once the spinach has wilted, add in the cooked pasta and turn off the heat.
- Toss to coat the pasta. If the mixture seems too thick, thin it by slowly adding milk until you’ve reached your desired consistency.
- Top with crushed red pepper flakes and/or parmesan, if desired. Serve hot!
Recipe adapted from this recipe at Table for Two.