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:

1½ cups baby spinach

1 (14.5 ounce) can of petite diced tomatoes, drained

¾ pound dried fettuccine

5 cloves garlic, minced

½ tbsp. granulated sugar

½ cup plain non-fat Greek yogurt

4 tbsp. olive oil

1 cup reserved pasta water

Salt & pepper, to taste

¼ cup light sour cream

½ cup sundried tomato halves, sliced

3 tbsp. tomato paste

Equipment:

pot

frying pan

whisk

bowl

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:

Quickview
585k Calories
19g Protein
21g Total Fat
82g Carbs
31% Health Score
Limit These
Calories
585k
29%

Fat
21g
33%

  Saturated Fat
4g
30%

Carbohydrates
82g
28%

  Sugar
15g
17%

Cholesterol
80mg
27%

Sodium
509mg
22%

Get Enough Of These
Protein
19g
39%

Selenium
72µg
104%

Vitamin K
76µg
73%

Manganese
1mg
69%

Copper
0.72mg
36%

Phosphorus
358mg
36%

Potassium
1235mg
35%

Vitamin A
1722IU
34%

Vitamin E
4mg
29%

Fiber
7g
29%

Magnesium
116mg
29%

Iron
5mg
28%

Vitamin C
21mg
27%

Vitamin B6
0.5mg
25%

Vitamin B3
4mg
24%

Vitamin B1
0.33mg
22%

Vitamin B2
0.34mg
20%

Folate
73µg
18%

Zinc
2mg
17%

Vitamin B5
1mg
15%

Calcium
147mg
15%

Vitamin B12
0.47µg
8%

Vitamin D
0.31µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Chicken Parmesan Patty- Eat As A Burger OR On Pasta
Jam Tarts
Zucchini Ribbon Caper Salad
Torta (Filipino Omelet)
Tomato and Bacon Pizza With Rice Crust
La Bella Italian Turkey Burger
Salmon Butternut Squash Corn Chowder
Pumpkin Oatmeal Cookies
Roast Chicken with Arugula Tomato Salad
Classic Snickerdoodles
Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

Food Joke

A man entered his doctor's office with a cucumber up his nose, a carrot in his left ear and a banana stuck in his right ear. "Doc," he asked, "What's wrong with me?" "Simple," replied the doctor, "You aren't eating right."

Popular Recipes
Chickpea Pan Bagnat Sandwiches

Love & Lemons

Super Soft Cake Mix Snickerdoodles

The Comfort of Cooking

Dark Chocolate Orange-Cranberry Cookies

So Very Blessed

Chewy Chocolate Chip Blondies with Oatmeal Cookie Streusel

How Sweet Eats

Almond and Parmesan Crusted Tilapia

Allrecipes