Sour Cream and Dill Noodles

Sour Cream and Noodles with Dill   serves 4 - 6
   Remember this recipe as it can be quite versatile. One can chuck in all kinds of left over cooked meat (like smoked chicken) and/or vegetables and make it into a main. As a main serve it with crusty bread and a salad. As you can see it is an easy and quick recipe and is lovely and cheesey without being high in fat.

1 cup low fat sour cream
1 cup low fat cottage cheese
1 good tablespoon Bittersweet Dilly Dill
250g package broad noodles (shown: San Remo wide lasagna) (pasta)
1 tablespoon olive oil, divided
2 tablespoons chopped fresh parsley

   Mix sour cream, cottage cheese and Dilly dill and let stand on bench 15 minutes or so. This can be done earlier in the day and refrigerated.
  Cook noodles according to package directions. Drain, toss with ½ tablespoon of the olive oil and hold.

   Dry noodle pot, place over medium heat and add remaining olive oil. Swirl to coat bottom of pan. Return noodles to pan and stir in cheese mixture and parsley and salt and pepper to taste. Stir gently until thoroughly heated and serve immediately.

  If using cooked vegetables try to have them warm when adding to noodles.