Description
Creamy sun-dried tomato pasta brings Italian comfort to dinner tables with rich, velvety sauce. Parmesan cheese and herbs elevate this quick, luxurious meal that promises delightful flavors in each satisfying twirl.
Ingredients
Scale
Main Ingredients:
- 1 cup (237 ml) reserved pasta water
- 1 ½ cups (45 g) baby spinach
- ¾ pound (340 g) dried fettuccine
Tomato and Dairy Components:
- 14.5 ounces (440 g) can petite diced tomatoes, drained
- ½ cup (55 g) julienned sun-dried tomatoes
- ½ cup (100 g) plain 2% or full-fat Greek yogurt
- ½ cup (50 g) grated parmesan cheese
- ¼ cup (58 g) sour cream
- 1 tablespoon tomato paste
- 2 tablespoons granulated sugar
Seasonings and Aromatics:
- 5 cloves garlic, minced
- 2 tablespoons olive oil, divided
- Salt & pepper, to taste
- Crushed red pepper flakes, optional
Instructions
- Bring a large stockpot of water to a rolling boil, adding of olive oil. Cook fettuccine according to package instructions until al dente, then drain while preserving of starchy pasta water.
- Whisk Greek yogurt and sour cream in a separate bowl until the mixture becomes uniformly smooth and creamy.
- Heat the remaining olive oil in a large skillet over medium-high temperature. Introduce minced garlic and sun-dried tomatoes, sautéing for approximately 2 minutes until aromatic and slightly golden.
- Reduce cooking temperature to medium-low, then incorporate diced tomatoes, tomato paste, and granulated sugar. Stir ingredients thoroughly to create a cohesive base.
- Gradually introduce the yogurt and sour cream mixture, whisking rapidly to prevent separation. Elevate heat to medium-high and allow sauce to gently simmer for 6-7 minutes, enabling it to thicken and develop deeper flavors.
- Season the sauce with salt and freshly ground black pepper. Fold in grated parmesan cheese and baby spinach, continuing to stir until spinach leaves wilt and become tender.
- Gently fold cooked fettuccine into the sauce, ensuring each pasta strand gets evenly coated. If the sauce appears too dense, incrementally add reserved pasta water to achieve a silky, luxurious consistency.
- For optional enhancement, sprinkle crushed red pepper flakes across the top. Serve immediately while piping hot, presenting a vibrant and creamy pasta dish.
Notes
- Quick-cooking tips ensure a smooth, creamy sauce without curdling by whisking the yogurt mixture gently and maintaining a consistent medium heat.
- Reserve pasta water acts as a secret weapon to adjust sauce thickness, preventing dry or overly thick pasta.
- Sun-dried tomatoes provide intense, concentrated flavor that elevates the entire dish with a rich, tangy punch.
- Parmesan cheese melts seamlessly into the sauce, creating an extra layer of creamy richness and depth.
- Baby spinach adds a fresh, vibrant green color and nutrient boost, wilting perfectly into the warm sauce.
- Granulated sugar balances the acidity of tomatoes, creating a more rounded and harmonious flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 457 kcal
- Sugar: 12 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 21 g
- Cholesterol: 35 mg