Fettuccine And Carrots With Lemon Dill Sauce Recipe
Ingredients
| Cottage cheese | 1 Cup (16 tbs) | |
| Plain yogurt | 1/4 Cup (16 tbs) | |
| Shredded mozzarella cheese | 1/3 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Lemon zest | 1 1/2 Teaspoon, grated | |
| Carrots | 3 Medium | |
| 1/2 cup low-sodium or regular chicken broth | ||
| Lemon juice | 3 Tablespoon | |
| 1/4 teaspoon pepper, preferably white 3 stallions | ||
| 1/3 cup chopped fresh dill or 1 1/2 teaspoons dried | ||
| 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.
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.
Chef
