Description
This Creamy Sun-Dried Tomato Pasta is a luscious and comforting dish combining al dente fettuccine with a rich, tangy sauce made from sun-dried tomatoes, diced tomatoes, Greek yogurt, and sour cream. Enhanced with garlic, parmesan cheese, and fresh baby spinach, this pasta delivers a perfect balance of creamy texture and vibrant flavors. Ready in just 30 minutes, it’s an ideal weeknight dinner that satisfies and delights.
Ingredients
Scale
Pasta
- 3/4 pound dried fettuccine
- 1 cup reserved pasta water
Sauce
- 2 tablespoons olive oil (divided)
- 5 cloves garlic (minced)
- 1/2 cup julienned sun-dried tomatoes
- 14.5 ounce can petite diced tomatoes (drained)
- 1 tablespoon tomato paste
- 2 tablespoons granulated sugar
- 1/2 cup plain 2% or full fat Greek yogurt
- 1/4 cup sour cream
- Salt and pepper (to taste)
- 1/2 cup grated parmesan cheese
- 1 1/2 cups baby spinach
- Crushed red pepper flakes (optional)
Instructions
- Cook Pasta: Cook the fettuccine according to the package directions in a large stockpot until al dente. Drain the pasta, reserving 1 cup of pasta water for later use.
- Prepare Yogurt Mixture: In a bowl, mix the Greek yogurt and sour cream together until smooth. Set this mixture aside.
- Sauté Aromatics: Heat olive oil in a skillet over medium-high heat. Add minced garlic and julienned sun-dried tomatoes, sautéing for about 2 minutes until fragrant.
- Add Tomatoes and Sweetener: Stir in the drained diced tomatoes, tomato paste, and granulated sugar. Reduce the heat to medium-low to allow the flavors to meld.
- Incorporate Creaminess: Gradually whisk in the yogurt and sour cream mixture into the skillet. Let the sauce simmer gently for 5 to 7 minutes until it thickens slightly.
- Season and Add Cheese & Spinach: Season the sauce with salt and pepper to taste. Stir in grated parmesan cheese and baby spinach, cooking just until the spinach wilts.
- Toss Pasta: Add the cooked fettuccine to the skillet, tossing to coat evenly with the sauce. Adjust the consistency by adding reserved pasta water as needed to loosen the sauce.
- Serve: Serve the pasta warm, garnished with crushed red pepper flakes if desired for a touch of heat.
Notes
- Use full-fat Greek yogurt for a richer sauce, or 2% for a lighter option.
- Reserve pasta water to adjust sauce thickness perfectly.
- Sun-dried tomatoes add intense flavor; use oil-packed for best taste.
- Serve immediately for optimal texture and flavor.
- Optional crushed red pepper flakes add a spicy kick if preferred.
