Silky Fettuccine with Sun‑Dried Tomato Cream

Name: Silky Fettuccine with Sun‑Dried Tomato Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 cups Baby Spinach; 14.5 oz Diced Tomatoes; 0.75 lb Fettuccine Pasta; 5 cloves Minced Garlic; 0.25 cup Olive Oil; 0.5 cup Plain Greek Yogurt; 1 dash Red Pepper Flakes; 1 dash Salt & Pepper; 0.25 cup Sour Cream; 2 tbsp Sugar; 0.5 cup Sun-Dried Tomato; 1 tbsp Tomato Paste

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 Low-Sodium Heart-Healthy ❤️Halal 🕌Kosher ✡️Comfort-Food

Silky Fettuccine with Sun‑Dried Tomato Cream balances tangy Greek yogurt with the sweetness of sun-dried and diced tomatoes for a lush, tomato-forward sauce. Garlic and a touch of heat create depth without heaviness, while spinach folds in freshness. Serve this comforting pasta for a cozy weeknight dinner or a casual date night when you want richness with a lighter finish.

Prep15 mins
Cook15 mins
Serves4
DifficultyEasy

1

Fill a large pot with lightly salted water and bring it to a rolling boil. Add 1 tablespoon olive oil, then cook the fettuccine at a boil until slightly firm, about 8 minutes. Drain, reserving 1 cup of the pasta water, and set the noodles aside.
2

Stir together the Greek yogurt and sour cream in a small bowl.
3

Meanwhile, heat the remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add the sun-dried tomatoes and the garlic and cook, stirring, until fragrant, about 2 minutes. Reduce the heat to medium-low and stir in the diced tomatoes, sugar, and tomato paste. Stir until evenly combined. Quickly whisk in the yogurt mixture. Add it slowly while whisking briskly so it fully incorporates. Increase the heat to medium-high and simmer until the sauce begins to thicken, 5 to 7 minutes. Season with salt and pepper.
4

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