Boil the Pasta: Bring a large pot of salted water to a boil. Add 1 tablespoon of olive oil, then the fettuccine. Cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, drain, and set aside.

Prepare the Creamy Base: In a mixing bowl, combine Greek yogurt and sour cream. Whisk until smooth. Set aside.

Sauté Aromatics: Heat a skillet over medium-high heat, add 2 tablespoons of olive oil, garlic, and sun-dried tomatoes. Sauté for 2 minutes until fragrant.

Build the Sauce: Reduce heat to medium, stir in diced tomatoes, tomato paste, and sugar. Simmer for 5-7 minutes until thickened.

Incorporate Creaminess: Whisk in the yogurt-sour cream mixture, season with salt and pepper. Keep heat low.

Add Spinach and Cheese: Stir in parmesan cheese and spinach until wilted and cheese is melted.

Combine Pasta and Sauce: Add the drained fettuccine to the skillet, mixing well with sauce. Use reserved pasta water to achieve desired consistency.