Made with ton of tomatoes, fettuccine pasta, succulent spinach, yogurt, and Parmesan cheese this creamy sun-dried tomato pasta recipe is unforgettable, enjoy.
Creamy Sun-dried Tomato Pasta
INGREDIENTS
- 1 package Fettuccine pasta (reserve 1 cup of pasta water)
- 2 Tbsp Olive Oil (divided)
- 5 garlic cloves minced
- 1/2 cup Sun-dried tomatoes (julienne cut)
- 1 14.5 oz can diced tomatoes (drained)
- 1 Tbsp tomato paste
- 2 Tbsp granulated sugar
- 1/2 cup plain Greek Yogurt
- 1/4 cup sour cream
- 1/2 cup Parmesan cheese freshly grated
- 1/2 cup baby spinach
- Salt and pepper to taste
- Crushed red pepper flakes
DIRECTIONS
- In a large stockpot cook pasta according to package directions.
- Add 1 Tbsp Olive Oil to help avoid pasta sticking.
- In a small bowl combine Plain Greek Yogurt and sour cream. Mix with a spoon and set aside.
- While pasta is cooking, add remaining Tbsp of oil to a large skillet on medium high heat.
- Add garlic and sun-dried tomatoes. Saute about 2-3 minutes until fragrant.
- Reduce heat to medium low and add diced tomatoes, granulated sugar and tomato paste. Mix well.
- Quickly whisk in your Greek Yogurt/Sour Cream mixture. Add slow but whisk fast.
- Once added bring heat up to medium high then let simmer to thicken about 5-7 minutes.
- Season sauce with salt and pepper.
- Grate fresh Parmesan over the top and add spinach.
- Once wilted, add your pasta, mix well and remove from heat.
- As you combine pasta, slowly add some reserved pasta water as needed if sauce seems too thick.
- Top with red pepper flakes and more grated Parmesan cheese if you like.
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