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Fettuccine And Carrots With Lemon Dill Sauce's picture
  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

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: 
Main Dish

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