Fettuccine And Carrots With Lemon Dill Sauce
|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|
|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)|
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.