For an extra layer of flavor, consider adding a splash of dry white wine to the sauce while simmering. Fresh basil, chopped and sprinkled over the finished dish, adds a delightful aromatic element. Adjust the amount of sugar to balance the acidity of the tomatoes to your preference. If you don't have sun-dried tomatoes on hand, you can rehydrate some regular dried tomatoes in hot water for about 30 minutes, then slice them before adding them to the recipe.
Creamy Sun-Dried Tomato Fettuccine
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS6
Indulge in this vibrant and flavorful Creamy Sun-Dried Tomato Fettuccine, a lighter take on a classic comfort food. Bursting with the tangy sweetness of sun-dried tomatoes and the freshness of spinach, this dish is both satisfying and wholesome, perfect for a weeknight dinner or an elegant lunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate80 g
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Cholesterol5 mg
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Fiber5 g
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Protein17 g
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Saturated Fat3 g
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Sodium368 mg
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Sugar17 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Pasta: In a large pot, bring lightly salted water to a rolling boil. Add 1 tablespoon of olive oil and cook the fettuccine until al dente, about 8 minutes. Drain, reserving 1 cup of pasta water. Set the noodles aside. (8 minutes)
02
StepCombine Dairy: In a small bowl, whisk together the Greek yogurt and sour cream until smooth. Set aside.
03
StepSauté Aromatics: In a large skillet, heat the remaining 3 tablespoons of olive oil over medium-high heat. Add the sun-dried tomatoes and garlic, and sauté until fragrant, about 2 minutes. (2 minutes)
04
StepCreate the Sauce Base: Reduce the heat to medium-low and stir in the diced tomatoes, sugar, and tomato paste until well combined. (1 minute)
05
StepIncorporate Dairy: Swiftly whisk in the yogurt mixture, ensuring it is fully incorporated into the tomato base to prevent curdling. (2 minutes)
06
StepSimmer the Sauce: Increase the heat to medium-high and simmer the sauce until it begins to thicken, about 5-7 minutes. Season with salt and pepper to taste. (7 minutes)
07
StepWilt the Spinach: Add the baby spinach to the sauce and cook until wilted, about 2 minutes. (2 minutes)
08
StepCombine and Serve: Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the sauce. If the sauce is too thick, thin it with the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached. Serve immediately, topped with crushed red pepper flakes to taste.
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RECIPE REVIEWS
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Willy Paucek
Jul 2, 2025The sun-dried tomatoes give this dish such a unique and amazing flavor.
Enoch Trantow
Jun 30, 2025This recipe is amazing! So easy to make and tastes just like the restaurant version!
Ottis Vonrueden
Jun 30, 2025I used fresh basil instead of spinach, and it was absolutely delicious!
Makenna Waters
Jun 30, 2025Quick, easy, and delicious! Perfect for a weeknight dinner.
Elva Koepp
Jun 30, 2025My kids, who are usually picky eaters, loved this dish! Will definitely make again.
Bradly Quigley
Jun 30, 2025Make sure not to overcook the pasta. Al dente is key!
Durward Hoeger
Jun 29, 2025I added some grilled chicken to mine and it was a hit with the whole family.
Minerva Hauck
Jun 29, 2025This is now a staple in our house. So glad I found this recipe!
Garrison Rath
Jun 29, 2025The sauce was a bit too thick for my liking, but adding a bit of pasta water fixed it perfectly.