Smoked Salmon Fettuccine With Healthy Dill Alfredo Sauce

"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.

• Ready In: 25 mins
• Serves: 2

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

Directions

1. Boil and prepare fettuccine as directed on package instructions; drain and set aside.
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. 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. In a large nonstick pan or wok, heat oil over medium heat and saute green pepper and onion for about 3 minutes.
5. Turn heat down to low or low-medium and allow the pan to cool enough that the next ingredients won't burn.
6. Add tomatoes, capers, salmon, and sauce to the pan; stir and cook for 1-2 minutes or until heated through.
7. Add pasta and parsley and continue to cook on low for 1-2 minutes.
8. Remove from heat and serve, topping individual servings with pepper, lemon pepper, and parmesan to taste.