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For additional flavor you can sprinkle crushed red pepper flakes on top but it’s optional. We don’t recommend not adding the sour cream as it is much needed to not let the Greek yogurt curdle.The total time it takes to make is about 30 minutes and it serves enough for 4 servings.

Ingredients To Gather: 

• ¾ pound dried fettuccine

• 1 cup reserved pasta water

• 4 tbsp. olive oil

• 5 cloves garlic, minced

• ½ cup sundried tomato halves, sliced

• 1 (14.5 ounce) can of petite diced tomatoes, drained

• 3 tbsp. tomato paste

• ½ tbsp. granulated sugar

• ½ cup plain non-fat Greek yogurt

• ¼ cup light sour cream

• 1½ cups baby spinach

• Salt & pepper, to taste

• Crushed red pepper flakes (optional)

Step By Step Directions To Follow:

1. In a large stockpot, bring water to a boil, add 1 tbsp. of olive oil then add your fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.

2. In a small bowl, mix the Greek yogurt and light sour cream

3. While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil over medium high heat. Once the oil is heated, add garlic and sundried tomato halves. Sauté about 2 minutes.

4. Turn the heat down and add the diced tomatoes, tomato paste, and granulated sugar and stir.

5. Whisk in the Greek yogurt and sour cream mixture. Bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.

6. Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted, add in the cooked pasta and turn off the heat.

7. Toss to coat the pasta. If the mixture seems too thick, this is where you can slowly add the reserved pasta water as needed.

Finished!

This will be one of the most creamy and delicious pasta dishes you will ever have. You'll feel like you went to a restaurant and indulged in a chef made meal.

Happy Baking & Enjoy!

Article Source: Table For Two

Photo Source: Table For Two