Smoked Salmon Fettuccine With Healthy Dill Alfredo Sauce

• low fat cottage cheese↗1⁄2 cup
• parmesan cheese, shredded↗1 tablespoon
• flour↗1 tablespoon
• black pepper, freshly ground↗1⁄4 teaspoon
• lemon juice↗1 tablespoon
• garlic, minced↗1 teaspoon
• dill weed, dried↗1 teaspoon
• green bell pepper, chopped3⁄4 cup
• onion, chopped↗1⁄4 cup
• olive oil↗1 teaspoon
• smoked salmon, cut into bite-size pieces↗6 ounces
• cherry tomatoes, quartered↗1⁄2 cup
• capers, chopped↗1 tablespoon
• fresh parsley, snipped↗1 tablespoon
• fettuccine, uncooked (I used Florentine, which is 1/2 spinach and 1/2 egg pasta)↗4 ounces
• lemon pepper, to taste
• fresh ground black pepper, to taste↗
• shredded parmesan cheese, to taste↗

Step-by-step instructions

1. 1

   Boil and prepare fettuccine as directed on package instructions; drain and set aside.

2. 2

   (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).

3. 3

   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.

4. 4

   In a large nonstick pan or wok, heat oil over medium heat and saute green pepper and onion for about 3 minutes.

5. 5

   Turn heat down to low or low-medium and allow the pan to cool enough that the next ingredients won't burn.

6. 6

   Add tomatoes, capers, salmon, and sauce to the pan; stir and cook for 1-2 minutes or until heated through.

7. 7

   Add pasta and parsley and continue to cook on low for 1-2 minutes.

8. 8

   Remove from heat and serve, topping individual servings with pepper, lemon pepper, and parmesan to taste.