Delicious Sun Dried Tomato Pasta is creamy and quick. Your family will love it!
1 pound whole wheat linguine
1 cup pasta water, reserved
3 tablespoons olive oil
4 cloves garlic, minced
1/2 cup sundried tomatoes, chopped
29 ounces diced tomatoes, (2 14.5 oz cans)
3 tablespoons tomato paste
1 teaspoon sugar
1/2 cup plain greek yogurt
1/4 cup light sour cream
1 cup baby spinach
1/2 teaspoon crushed red pepper
salt, to taste
black pepper, to taste
Cook the pasta according to the package directions. Reserve 1 cup of water before draining.
Heat olive oil in a large skillet over medium-high heat. Add garlic and sundried tomatoes. Sauté a couple minutes, until fragrant. Reduce heat to medium, and add diced tomatoes and tomato paste. Stir until well combined. Mix in sugar.
In a small bowl combine Greek yogurt and sour cream. Whisk into tomato mixture. Increase heat to medium-high and let simmer for 5-7 minutes, it will start to thicken slightly.
Season with salt and pepper to taste, and add the crushed red pepper flakes. Mix in the baby spinach, it will take about a minute for the spinach to wilt. Once the spinach is wilted toss with the cooked pasta. Add water ¼ cup at a time, if necessary to get to your desired consistency.