Achieving a pink sauce without heavy cream is always a success! I think roasted red peppers would add a great flavor to this pasta. You could add mushrooms or replace the spinach with arugula to change things up! There are so many possibilities…have fun experimenting! 🙂
Sun-dried Tomato Pasta with Spinach
1 pound pasta (penne, fettuccine, spaghetti, etc.)
1 small yellow onion, chopped
4 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
14.5 ounce can diced tomatoes, drained
3 tablespoons tomato paste
½ tablespoon sugar
½ plain Greek yogurt
1/3 cup sour cream (I used light)
2 cups spinach
1-2 tablespoons red pepper flakes (depending on how spicy you like it!)
½ cup reserved pasta water
4-5 tablespoons extra virgin olive oil
Salt and pepper to taste
Cook pasta according to package directions (reserve ½ cup pasta water in case you need to thin the sauce at the end). Meanwhile, sauté onion, garlic and sun-dried tomatoes in extra virgin olive oil on medium heat for about 4 minutes, or until fragrant. Season with salt and pepper. Turn the heat down to low and add diced tomatoes, tomato paste, sugar and red pepper flakes. Combine Greek yogurt and sour cream in a separate bowl. Add the yogurt and sour cream mixture to the tomato mixture and stir until combined. Increase the heat to medium to allow sauce to thicken, about 5 minutes. Add spinach, season with a little more salt and pepper. Once spinach has started wilting, add cooked pasta and mix to combine. If the sauce is too thick, add a little of the pasta water at a time to achieve desired consistency.
