It’s nice to get kicked out of the kitchen from time to time and have someone else do the cooking. This time my girlfriend wanted to make a dish that she’s had before and frankly I think she just wanted to eat quickly as opposed to me taking forever with my process pictures. With that being said, I don’t have any pictures of this one being made. Despite my lack of pictures, I absolutely loved this dish, it was so flavorful and simple! This would be a great dish to make on a weekday when you are pressed for time and don’t want to use a bunch of ingredients.
Ingredients
- 3/4 pound dried fettuccine
- 1 cup reserved pasta water
- 4 tbsp olive oil
- 5 cloves garlic, minced
- 1/2 cup sundried tomato halves, sliced
- 1 14.5 ounce can of petite diced tomatoes, drained
- 3 tbsp tomato paste
- 1/2 tbsp granulated sugar
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup light sour cream
- 1 1/2 cups baby spinach
- Salt & pepper, to taste
- Crushed red pepper flakes
Instructions
- Bring water to a boil in a large pot, add 1 tbsp. of olive oil, add your fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.
- Combine the Greek yogurt and sour cream in separate bowl, mix together and set aside.
- In a large skillet, heat 3 tbsp. olive oil over medium heat and add garlic and sundried tomatoes, sauté until fragrant. Turn heat down to med-low and add the diced tomatoes, tomato paste, and sugar. Stir to combine.
- To the same skillet, add your Greek yogurt and sour cream mixture a little at a time using a whisk to mix together. Once this is done, turn the heat back up to med-high and let simmer for 5-7 minutes until the mixture starts to thicken up.
- Taste the sauce and add salt and pepper as needed, add in the baby spinach. Once the spinach has wilted, add in the cooked pasta and turn off the heat.
- Using a large spoon or tongs, combine the mixture and add in some pasta water if your sauce is too thick.
- sprinkle some crushed red pepper flakes over the top, if desired.
- Serve hot.
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Original recipe post: Tablefortwo