Wednesday, June 11, 2014

Sun-Dried Tomato Pasta

Some days you find a recipe and find that it’s a keeper. This is one of them. We have been really busy with lots of things going on over the course of the last six weeks; new recipes have gone the wayside. This is one of our favorite standbys. What's nice about the recipe is that it is a vegetarian meal that you could easily add meat to if you wanted...but there is no need to do so.

This recipe I also learned is an almost as good as the restaurant recipe as it is based on a meal from the Cheesecake Factory. I have never eaten at one of these places before but they sound lactose issues gut doesn't think so thou. During the week sometimes you just need easy and straight forward and that's what this is. Enjoy!!! 

 Sun-Dried Tomato Pasta

  • ¾ pound dried fettuccine (or your favorite pasta...we used penne because it's what we had)
  • 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 (see note)
  • 1½ cups baby spinach
  • Salt & pepper, to taste
  1. Follow the directions for making the pasta, saving 1 cup of pasta water for the possible need at the end and set aside.
  2. In a small bowl, combine the plain Greek yogurt and sour cream, mix together and set aside. (if you use light sour cream it is healthier
  3. While the pasta is cooking, in a large skillet, add the 3 tbsp. of olive oil to the skillet over medium high heat. Once heated, add garlic and sun-dried tomato halves. Sauté until fragrant, about 2 minutes.
  4. Turn the heat down to medium low and add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
  5. Swiftly whisk in the Greek yogurt and sour cream mixture. Go slow when adding but mix vigorously to get it well incorporated. 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 to wilt. 
  7. Then add the pasta. Toss to coat the pasta. If the mixture seems too thick, this is where you can slowly add the reserved pasta water (add a little at a time, no need to thin out the sauce too fast) We kept ours a little thicker than normal.
You need to use the Sour Cream, the first time we made this the Greek Yogurt broke apart, or curdled, this I learned later by reading the rest of the recipe that has to do with the fat content of the Greek yogurt...or lack there of. Having the little bit of sour cream helps the sauce not curdle.

Original recipe from: Table for Two

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