Description
Creamy Sun-Dried Tomato Pasta is a delightful, flavorful dish that perfectly balances richness and freshness. This easy-to-make recipe combines the tangy sweetness of sun-dried tomatoes with the creaminess of Greek yogurt and sour cream, creating a sauce that’s both comforting and satisfying. Tossed with fettuccine and fresh spinach, this pasta dish is ideal for busy weeknights or special gatherings. In just 30 minutes, you can indulge in a bowl of creamy goodness that will impress your family and friends alike. Perfect as a vegetarian meal or paired with grilled chicken or shrimp, this dish is sure to become a favorite.
Ingredients
Scale
- 2 tablespoons olive oil (divided)
- 3/4 pound dried fettuccine
- 5 cloves garlic (minced)
- 1/2 cup julienned sun-dried tomatoes
- 14.5 ounce can of 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)
- ½ cup grated parmesan cheese
- 1 1/2 cups baby spinach
- 1 cup reserved pasta water
- Crushed red pepper flakes (optional)
Instructions
- Boil water in a large stockpot; add olive oil and cook fettuccine according to package instructions. Drain, reserving 1 cup pasta water.
- Mix Greek yogurt and sour cream in a bowl; set aside.
- In a skillet, heat remaining olive oil over medium-high heat; sauté garlic and sun-dried tomatoes until fragrant.
- Add diced tomatoes, tomato paste, and sugar; stir well.
- Whisk in the yogurt-sour cream mixture, simmering until thickened.
- Stir in spinach and parmesan cheese; add cooked fettuccine and toss well.
- Adjust sauce consistency with reserved pasta water as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 460
- Sugar: 7g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 40mg