Creamy Sun-Dried Tomato Fettuccine

Name: Creamy Sun-Dried Tomato Fettuccine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 0.25 cup olive oil, divided; 0.75 pound dry fettuccine pasta; 0.5 cup plain fat-free Greek yogurt; 0.25 cup reduced-fat sour cream; 0.5 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; 1.5 cups baby spinach; crushed red pepper flakes

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A lightened up version of the Cheesecake Factory's® creamy sun-dried tomato fettuccine pasta dish.

Recipe by ybseball

Updated on January 25, 2022

3

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

Directions

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 Facts (per serving)

535	Calories
17g	Fat
80g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 535
% Daily Value *
Total Fat 17g	22%
Saturated Fat 3g	16%
Cholesterol 5mg	2%
Sodium 368mg	16%
Total Carbohydrate 80g	29%
Dietary Fiber 5g	18%
Total Sugars 17g
Protein 17g
Vitamin C 15mg	77%
Calcium 110mg	8%
Iron 6mg	33%
Potassium 636mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.