Yesterday, I decided to go on a diet. Therefore naturally, I caved and made this delicious, creamy pasta for dinner. I've always enjoyed the one served at Cheesecake factory and when I saw a packet of California sun-dried tomatoes sitting lonely and sad on my shelf, I simply had to intervene. I also wanted to use up some of the low sodium marinara of some random, less known brand that I had once purchased during my "heart healthy" phase. This recipe isn't as rich as the one served at cheesecake factory (Lord knows I cannot afford the calories) but it does taste very similar. My husband gobbled it right out of the pan before I had an opportunity to plate it for him. I asked him to rate this dish and he gave it a 10. I know for a fact that that is saying something given that he wouldn't touch pasta with a 10-foot pole.

Ingredients:

1. Fettuccine - 1/2 pound (maybe less? I never measure pasta)

2. Marinara - 1 cup

3. Sour cream - 1/4 cup

4. Greek yogurt - 1/3 cup

5. Dried basil - 1 tsp

6. Red chilli flakes - 1 tsp

7. Olive oil - 2 tbsp

8. Garlic - 2 pods (peeled & chopped)

9. Spinach - 1 cup

10. Sugar - 1 tsp

11. Sun-dried tomatoes - 1/4 cup (chopped or cut in half)

Procedure:

1. Boil fettuccine with a tsp of olive oil according to package directions.

2. Meanwhile, saute some garlic and sundried tomatoes in olive oil in a pan until fragrant (2 mins).

3. Pour in marinara, basil, red chilli flakes, sugar, spinach and let it heat through a couple of minutes until spinach has wilted.

4. Mix the sour cream and yogurt together in a bowl and add it to the pan. I let this simmer at the lowest flame setting until the fettuccine was cooked.

5. Once the pasta is cooked, drain, add it to the pan and give it a good stir to coat with the sauce.