Creamy Sundried Tomato & Spinach Linguine Pasta

Directions

1. Boil a pot of water, salt it, and drop in the linguine; cook until just tender, about 8 to 10 minutes, then drain.
2. Heat a stainless skillet over medium heat and add a thin layer of oil.
3. Peel and dice the onion, peel and mince the garlic, and thinly slice the sun-dried tomatoes.
4. Add onion, garlic, tomatoes, and a pinch of crushed red pepper to the pan; cook, stirring often, until the onion is softened, about 3 to 4 minutes.
5. Rinse and dry the spinach.
6. Stir in the tomato sauce, dried basil, salt, and pepper; let the sauce simmer a few minutes.
7. Finely grate about 1/8 cup of Parmesan.
8. Stir the yogurt into the sauce over medium-low heat until smooth and creamy.
9. Add the spinach and fold it in until it wilts; remove from heat while the pasta finishes.
10. Reserve about 1/2 cup of the pasta water, then drain the pasta.
11. Add the pasta to the sauce along with half of the reserved water; toss to coat and loosen with more water if the sauce is too thick.
12. Serve with the remaining Parmesan sprinkled on top.