3/4 lb fettuccine
3 tbsp olive oil
5 cloves garlic, minced
1/2 cup sun-dried tomato halves, sliced
1 (19 oz) can diced tomatoes
3 tbsp tomato paste
1/2 tbsp sugar
1/2 cup plain Greek yogurt
1/4 cup sour cream
1 1/2 cups fresh baby spinach
salt & pepper, to taste
In a large pot, cook fettuccine according to package directions.
While pasta is cooking, mix together the Greek yogurt and sour cream in a bowl, set aside.
Add olive oil to large skillet and heat over medium high heat. Add garlic and sun-dried tomatoes and saute until fragrant. About 2-3 minutes.
Turn heat down to medium low and add the diced tomatoes, tomato paste and sugar. Stir until well-incorporated.
Swiftly whisk in the yogurt and sour cream mixture. Add it slowly, but mix quickly so it doesn't curdle. After it has all been added and mixed well, turn heat up to medium high and let simmer and thicken for 5-7 minutes.
Season the sauce with salt & pepper and then add the spinach. Once the spinach is wilted you can turn off the heat and add the pasta. Toss to coat the pasta. Enjoy!
*from http://www.tablefortwoblog.com/2013/02/18/cheesecake-factory-copycat-lightened-up-sundried-tomato-fettuccine/
