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

Instructions

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.