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1
Boil and prepare fettuccine as directed on package instructions; drain and set aside.
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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).
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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.
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4
In a large nonstick pan or wok, heat oil over medium heat and saute green pepper and onion for about 3 minutes.
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5
Turn heat down to low or low-medium and allow the pan to cool enough that the next ingredients won't burn.
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6
Add tomatoes, capers, salmon, and sauce to the pan; stir and cook for 1-2 minutes or until heated through.
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7
Add pasta and parsley and continue to cook on low for 1-2 minutes.
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8
Remove from heat and serve, topping individual servings with pepper, lemon pepper, and parmesan to taste.
