Smoked Salmon Fettuccine With Healthy Dill Alfredo Sauce - cooking recipe

Ingredients

1/2 cup low fat cottage cheese
1 tablespoon parmesan cheese, shredded
1 tablespoon flour
1/4 teaspoon black pepper, freshly ground
1 tablespoon lemon juice
1 teaspoon garlic, minced
1 teaspoon dill weed, dried
3/4 cup green bell pepper, chopped
1/4 cup onion, chopped
1 teaspoon olive oil
6 ounces smoked salmon, cut into bite-size pieces
1/2 cup cherry tomatoes, quartered
1 tablespoon capers, chopped
1 tablespoon fresh parsley, snipped
4 ounces fettuccine, uncooked (I used Florentine, which is 1/2 spinach and 1/2 egg pasta)
lemon pepper, to taste
fresh ground black pepper, to taste
shredded parmesan cheese, to taste

Preparation

Boil and prepare fettuccine as directed on package instructions; drain and set aside.
(Before draining, reserve about 1/4 cup of pasta cooking water, which you can use later to thin the sauce or moisten the vegetables as you cook them, if necessary).
Place cottage cheese, 1 Tbsp parmesan cheese,flour, black pepper, lemon juice, garlic, and dill weed in a food processor bowl and pulse until smooth; set aside.
In a large nonstick pan or wok, heat oil over medium heat and saute green pepper and onion for about 3 minutes.
Turn heat down to low or low-medium and allow the pan to cool enough that the next ingredients won't burn.
Add tomatoes, capers, salmon, and sauce to the pan; stir and cook for 1-2 minutes or until heated through.
Add pasta and parsley and continue to cook on low for 1-2 minutes.
Remove from heat and serve, topping individual servings with pepper, lemon pepper, and parmesan to taste.