Recipe by Vino Girl
"Healthy alfredo sauce" is probably an oxymoron, but this is the way I always make a creamy sauce for pasta. It's obviously not an authentic alfredo, but we like it. I created this dish to use up some smoked salmon, and we totally enjoyed it. While I think you can adjust most of the ingredients here to your taste, I wouldn't mess with the smoked salmon or the capers, since they really are the dominant flavors.
- 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
Directions See How It's Made
- 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.