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Creamy Sun-dried Tomato Fettuccine (Cheesecake Factory) Recipe

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This recipe for Creamy Sun-dried Tomato Fettuccine (Cheesecake Factory) is from Lout Family Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lbs. Fettuccine- dried
2 C. Water (reserving 1 C.)
4 tbsp. Olive Oil- divided
5 cloves Garlic- minced
1/2 C. Sun-dried Tomato Halves- sliced
14˝ oz. can Petite Diced Tomatoes- drained
3 tbsp. Tomato Paste
1/2 tbsp. Granulated Sugar
1/2 C. Non-fat Greek Yogurt- plain
1/4 C. Light Sour Cream
1˝ C. Baby Spinach
Salt & Pepper to taste
Crushed Red Pepper Flakes (optional)
Directions:
Directions:
In a large stockpot, bring water to a boil, add 1 tablespoon 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.

In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon; set aside.

While the pasta is cooking, in a large skillet, add the remaining 3 tablespoons of olive oil to the skillet over medium-high heat. Once the olive oil is heated up, add garlic and sun-dried tomato halves. Sauté until fragrant; about 2 minutes.

Turn the heat down to low-medium and gently add the diced tomatoes, tomato paste, and granulated sugar; stir until well-incorporated.

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.

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.

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).
You may top with crushed red pepper flakes, if desired. Serve hot.
Personal Notes:
Personal Notes:
You must NOT omit the sour cream in this recipe.

 

 

 

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