- 3/4 lb. fettuccine
- 3 TBS olive oil
- 5 cloves garlic, minced
- 1/2 C sundried tomato halves, sliced
- 1 (14.5 ounce) can of petite diced tomatoes, drained
- 3 TBS tomato paste
- 1/2 TBS white sugar
- 1/2 C plain non-fat Greek yogurt
- 1/4 C light sour cream
- 1 1/2 C baby spinach
- salt & pepper to taste
- crushed red pepper flakes
- parmesan cheese
Cook fettuccine noodles according to directions. Meanwhile...
In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.
In a large skillet over medium-high heat, add olive oil. Once the oil is heated up, add garlic and sundried tomato halves. Saute until fragrant, about 2 minutes.
Turn the heat down to medium-low and gently add the diced tomatoes, tomato paste, and sugar. Stir until well-incorporated.
Whisk in the Greek yogurt and sour cream mixture.
After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
Season the sauce with salt and pepper, then add in the baby spinach. Once the spinach has wilted, add in and toss the cooked pasta, then turn off the heat.
Serve with crushed red pepper flakes and Parmesan cheese.