This sun-dried tomato fettuccine recipe is restaurant quality and it only takes 15 minutes to throw together. And it has an indulgent, creamy flavor even though it’s quite healthy. I would buy fresh pasta rather than dried pasta to up the flavor quotient and make sure that you choose organic plain Greek yogurt and sour cream to avoid the antibiotics and hormones used in traditional dairy. You can also use plain Icelandic skyr instead of Greek yogurt to create the same consistency. It has a slightly sour flavor with a hint of residual sweetness.
Ingredients (serves 4)
3 tbsp organic olive oil
4 garlic cloves, minced
1/2 cup sun-dried tomatoes, halved
15 oz. organic diced canned tomatoes
3 tbsp tomato paste
½ tsp granulated organic sugar
½ cup organic Greek yogurt
¼ cup organic sour cream
1½ cups arugula
8 oz. fresh egg fettuccine pasta
sea salt and pepper, to taste
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Method:
Heat olive oil up to medium heat. Add in garlic and cook until fragrant. Be careful not to burn the garlic and if you do, start over. Add sun-dried tomatoes, tomatoes, tomato paste, and sugar. Stir and cook for 10 minutes on medium-low heat. Add in Greek yogurt and sour cream. Combine and turn down the heat to low. Add arugula in the last two minutes of cooking. At the same time, bring pot of water to a boil. Add a tablespoon of salt to flavor the fettuccine. Add in fresh pasta and cook for 2 to 3 minutes. Top pasta with sauce. Sprinkle with parmesan cheese. Serve with a green salad.
Recipe adapted from TableforTwo.
Photo: avlyxz
