Creamy Sun-Dried Tomato Fettuccine
Copies of the Cheesecake Factory’s creamy sun-dried tomato fettuccine dish that have been lightened up.
Fill a large pot with lightly salted water and bring to a rolling boil.
Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite about 8 minutes.
Drain reserving 1 cup of pasta water and set noodles aside.
Mix together Greek yogurt and sour cream in a small bowl.