Ingredients:

  • 1 lb (450g) Penne or Fusilli
  • 1 cup (240ml) Reserved pasta water
  • 3 tbsp (45ml) Sun-dried tomato infused oil
  • 1 medium (110g) Yellow onion, finely diced
  • 4 cloves (12g) Garlic, minced
  • 1/2 cup (80g) Sun-dried tomatoes, thinly sliced into strips
  • 1/2 cup (120g) Low-sodium vegetable broth
  • 1/2 cup (120g) Plain Greek yogurt
  • 1/2 tsp (2.5g) Red pepper flakes
  • 3 cups (90g) Fresh baby spinach
  • 1/4 cup (25g) Grated Parmesan cheese
  • 1 tbsp (15ml) Fresh lemon juice
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, typically 1-2 minutes less than the package directions.
  2. Before draining the pasta, scoop out approximately 1 cup of the starchy pasta water and set it aside. Drain the pasta in a colander.
  3. Place a large skillet over medium heat and add the sun-dried tomato infused oil.
  4. Sauté the diced onion for 3-4 minutes until translucent. Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
  5. Add the sliced sun-dried tomatoes to the skillet and cook for 2 minutes to slightly caramelize.
  6. Stir in the low-sodium vegetable broth and Greek yogurt, whisking until a smooth, velvety emulsion forms.
  7. Add the reserved pasta water incrementally, stirring constantly until the sauce reaches the desired clinging consistency.
  8. Fold in the cooked pasta and fresh baby spinach. Stir for 60 seconds of residual heat until the spinach is just wilted.
  9. Remove from heat and stir in the grated Parmesan cheese and fresh lemon juice. Season with salt and black pepper to taste.