How to Make Creamy Sun-Dried Tomato Fettuccine - A Step-by-Step Guide

There's something undeniably comforting about a creamy pasta dish, and this sun-dried tomato fettuccine recipe is no exception. With its rich and indulgent flavors, this dish is a perfect choice for a cozy night in or a special dinner with loved ones. The combination of tangy sun-dried tomatoes, savory garlic, and velvety cream sauce makes for a truly decadent meal that is surprisingly easy to make.

Whether you're a fan of traditional Italian cuisine or simply love a good bowl of past...

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Ingredients

  • ¼ cup olive oil, divided
  • ¾ pound dry fettuccine pasta
  • ½ cup plain fat-free Greek yogurt
  • ¼ cup reduced-fat sour cream
  • ½ cup sun-dried tomatoes, sliced
  • 5 cloves garlic, minced
  • 1 (14.5 ounce) can petite diced tomatoes, drained
  • 2 tablespoons sugar, or more to taste
  • 1 tablespoon tomato paste
  • salt and freshly ground black pepper to taste
  • 1 ½ cups baby spinach
  • crushed red pepper flakes

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
  • Mix together Greek yogurt and sour cream in a small bowl.
  • Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
  • Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.
  • Nutrition

    535 cal.

    • Total Fat: 17g
    • Saturated Fat: 3g
    • Cholesterol: 5mg
    • Sodium: 368mg
    • Total Carbohydrate: 80g
    • Dietary Fiber: 5g
    • Total Sugars: 17g
    • Protein: 17g
    • Vitamin C: 15mg
    • Calcium: 110mg
    • Iron: 6mg
    • Potassium: 636mg