Cheesecake Factory Copycat: Sundried Tomato Fettuccine {Lightened Up}

Cheesecake Factory Copycat: Sundried Tomato Fettuccine {Lightened Up} takes approximately 30 minutes from beginning to end. One serving contains 588 calories, 20g of protein, and 22g of fat. This recipe serves 4. For $2.04 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 7496 people have made this recipe and would make it again. Many people really liked this main course. If you have tomato paste, sour cream, non-fat greek yogurt, and a few other ingredients on hand, you can make it. It is brought to you by Table for Two Blog. With a spoonacular score of 97%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Cheesecake Factory Chicken Madeira (Copycat), Copycat Cheesecake Factory Oreo Cheesecake, and Louisiana Chicken Pasta (Cheesecake Factory Copycat ).

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large stockpot, bring water to a boil, add 1 tbsp. of olive oil then add your fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.Swiftly whisk in the Greek yogurt and sour cream mixture. You'll want to slowly add it in but whisk fast to get it all incorporated well. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted, you may add in the cooked pasta and turn off the heat.Toss to coat the pasta. If the mixture seems too thick, this is where you can slowly add the reserved pasta water (DO NOT add the full cup all at once, pour slowly and stir and see if you need more).You may top with crushed red pepper flakes, if desired.Serve hot.

 

Step by step:

1. In a large stockpot, bring water to a boil, add 1 tbsp. of olive oil then add your fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.Swiftly whisk in the Greek yogurt and sour cream mixture. You'll want to slowly add it in but whisk fast to get it all incorporated well. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted, you may add in the cooked pasta and turn off the heat.Toss to coat the pasta. If the mixture seems too thick, this is where you can slowly add the reserved pasta water (DO NOT add the full cup all at once, pour slowly and stir and see if you need more).You may top with crushed red pepper flakes, if desired.

2. Serve hot.

Nutrition Information:

covered percent of daily need