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Creamy Sun-Dried Tomato Pasta
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Serves 4
Looks fancy, tastes fancy, it’s so easy to make!
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Ingredients:
1 lb dried fettuccine
2 tablespoons olive oil
1/2 cup plain Greek yogurt, 2% or full fat
1/4 cup sour cream
1/2 cup julienned sun-dried tomatoes
5 cloves garlic, minced
1 can petite diced tomatoes, drained, 14.5 oz.
2 tablespoons sugar
1 tablespoon tomato paste
Salt, to taste
Black pepper, to taste
1 1/2 cups baby spinach
1/2 cup grated parmesan cheese
Crushed red pepper flakes, for garnish
Directions:
Fill a large stockpot with water and bring to a boil. Add 1 tablespoon of olive oil to the water then add the fettuccine. Cook according to the package directions and drain. Return the pasta to the pot and set aside.
Stir together the plain Greek yogurt and sour cream in a small bowl. Set aside.
Pour the remaining olive oil in a large skillet. Bring to medium-high heat. Once hot, add the sundried tomato and garlic. Saute for 2 minutes. Then turn the heat to medium-low. Add the diced tomatoes, sugar, and tomato paste. Stir until well-incorporated. Slowly whisk in the Greek yogurt and sour cream mixture. Then increase the heat to medium-high and let it simmer for 5-7 minutes, until thickened. Season the sauce with salt and pepper. Then add the baby spinach and grated parmesan. Cook and stir until the spinach begins to wilt.
Pour the pasta into the skillet and toss until the pasta is well coated. Transfer the pasta to serving dishes. Garnish with crushed red pepper flakes. Enjoy!
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Creamy Sun-Dried Tomato Pasta
Serves 4
Ingredients:
1 lb dried fettuccine
2 tablespoons olive oil
1/2 cup plain Greek yogurt, 2% or full fat
1/4 cup sour cream
1/2 cup julienned sun-dried tomatoes
5 cloves garlic, minced
1 can petite diced tomatoes, drained, 14.5 oz.
2 tablespoons sugar
1 tablespoon tomato paste
Salt, to taste
Black pepper, to taste
1 1/2 cups baby spinach
1/2 cup grated parmesan cheese
Crushed red pepper flakes, for garnish
Directions:
Fill a large stockpot with water and bring to a boil. Add 1 tablespoon of olive oil to the water then add the fettuccine. Cook according to the package directions and drain. Return the pasta to the pot and set aside.
Stir together the plain Greek yogurt and sour cream in a small bowl. Set aside.
Pour the remaining olive oil in a large skillet. Bring to medium-high heat. Once hot, add the sundried tomato and garlic. Saute for 2 minutes. Then turn the heat to medium-low. Add the diced tomatoes, sugar, and tomato paste. Stir until well-incorporated. Slowly whisk in the Greek yogurt and sour cream mixture. Then increase the heat to medium-high and let it simmer for 5-7 minutes, until thickened. Season the sauce with salt and pepper. Then add the baby spinach and grated parmesan. Cook and stir until the spinach begins to wilt.
Pour the pasta into the skillet and toss until the pasta is well coated. Transfer the pasta to serving dishes. Garnish with crushed red pepper flakes. Enjoy!
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