Cheesecake Factory Lighter Sun Dried Tomato

Fettuccine



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)

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, combine the plain Greek yogurt and light sour
cream, mix together with a spoon and set aside.
3. While the pasta is cooking, in a large skillet, add the remaining 3
tbsp. of olive oil to the skillet over medium high heat. Once the
oil is heated up, add garlic and sundried tomato halves. Sauté until
fragrant, about 2 minutes.
4. Turn the heat down to medium low and gently add the diced tomatoes,
tomato paste, and granulated sugar. Stir until well-incorporated.
5. Swiftly whisk in the Greek yogurt and sour cream mixture. You'll
want to slowly add it in but whisk fast to get it all incorporated
well. 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.
6. Season the sauce with salt and pepper, to taste, then add in the
baby spinach. Once the spinach has wilted, you may 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 (DO NOT add the
full cup all at once, pour slowly and stir and see if you need more).
8. You may top with crushed red pepper flakes, if desired.
9. Serve hot.

Notes:
You must *NOT* omit the sour cream in this recipe. I have already done
the testing and failed with just Greek yogurt in the sauce. Since the
Greek yogurt contains zero (or low) fat, it will curdle as soon as you
add it to the hot mixture (since we aren't taking the time to temper
it). To ensure that it doesn't curdle, you must mix the sour cream with
the Greek yogurt. Sour cream contains fat and this fat will prevent the
Greek yogurt from curdling and separating. If you have experience
cooking with Greek yogurt and are comfortable with omitting the sour
cream and replacing it with all Greek yogurt, by all means, go for it.
However, I cannot promise you success as I have done this twice and my
sauce has separated. The only success I got was when I mixed my Greek
yogurt with sour cream.