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Fettuccine And Carrots With Lemon Dill Sauce

Ingredients
  Cottage cheese 1 Cup (16 tbs)
  Plain yogurt 1⁄4 Cup (4 tbs)
  Shredded mozzarella cheese 1⁄3 Cup (5.33 tbs)
  Grated parmesan cheese 2 Tablespoon
  Grated lemon zest 1 1⁄2 Teaspoon
  Carrots 3 Medium
  Chicken broth 1⁄2 Cup (8 tbs) (Low Sodium Or Regular)
  Lemon juice 3 Tablespoon
  Pepper 1⁄4 Teaspoon (Preferably White 3 Stallions)
  Chopped fresh dill/1.5 teaspoons dried dill 1⁄3 Cup (5.33 tbs)
  Fettuccine 1⁄2 Pound
Directions

1 Bring a large pot of water to a boil.
2 Meanwhile, in a food processor, puree the cottage cheese and yogurt until smooth. Add the mozzarella, Parmesan and lemon zest (if using), and process to blend.
3 Thinly slice the carrots.
4 In a medium saucepan, combine the chicken broth, 1 tablespoon of the lemon juice and the pepper. Cover and bring to a boil over medium-high heat. Add the carrots, reduce the heat to low, cover and simmer until the carrots are crisp-tender, about 5 minutes.
5 Meanwhile, coarsely chop the scallions and dill, then add to the carrots and broth and continue simmering while the pasta cooks.
6 Add the pasta to the boiling water and cook until al dente, about 7 minutes, or according to package directions.
7 Drain the pasta and place it in a serving bowl. Add the broth and carrots, the remaining 2 tablespoons lemon juice and the cottage cheese mixture. Toss to blend the ingredients.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Interest: 
Quick

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1408 Calories from Fat 258

% Daily Value*

Total Fat 29 g44.4%

Saturated Fat 13.6 g67.8%

Trans Fat 0 g

Cholesterol 85.8 mg28.6%

Sodium 1906.2 mg79.4%

Total Carbohydrates 200 g66.8%

Dietary Fiber 14.2 g56.8%

Sugars 30.2 g

Protein 79 g158.3%

Vitamin A 628.5% Vitamin C 73.4%

Calcium 87.5% Iron 31.2%

*Based on a 2000 Calorie diet

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Fettuccine And Carrots With Lemon Dill Sauce Recipe