- 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.
Serve with Parmesan cheese if desired.