In the summer I’m generally looking for light meals but there is one dish I just can’t give up…pasta. I love it and I can eat it year round, even in the summer heat. I do like to change it up a bit in the summer and use some lighter sauces. This sundried tomato pasta is perfect for that.
Instead of a heavy red sauce this pasta has a sauce made with Greek yogurt, sour cream, diced tomatoes, and sundried tomatoes. It makes for a creamy and lighter sauce. There’s also some spinach in the mix for some bright green color and a taste of ricotta. It looked fresh and tasted great. It was also a fast meal to prepare so I didn’t spend too much time in the kitchen.
Sundried Tomato Pasta (adapted from Table for Two)
1 lb. spaghetti noodles
1 c. pasta water
2 T. olive oil
5 garlic cloves, minced
1.2 c. sundried tomatoes, sliced
1 (14.5 oz) can diced tomatoes, drained
1/2 c. plain Greek yogurt
1/4 c. low fat sour cream
1/4 c. ricotta cheese
2 c. baby spinach
1 t. salt
1 t. black pepper
1/2 t. red pepper flakes
1. Cook the spaghetti according to the package directions. Drain, reserving 1 cup of pasta water, and keep warm.
2. In a small bowl combine the Greek yogurt, sour cream, and ricotta cheese. Set aside.
3. Heat the olive oil in a large skillet over medium heat. Add in the garlic and sundried tomatoes. Cook for 2 minutes.
4. Turn the heat to low and add the tomatoes. Stir well.
5. Whisk the yogurt mixture into the mixture in the skillet. Once it has been incorporated raise the heat to medium high and allow to simmer for 5 minutes.
6. Sprinkle in the salt and pepper then add in the baby spinach. Allow the spinach to wilt, about 3 minutes.
7. Add the pasta to the skillet and toss to coat. Add in pasta water to thin out the mixture to desired consistency. Sprinkle in red pepper flakes and serve hot.