Springtime Spaghetti recipe

All Recipes Side Dish Vegetables Squash Summer Squash

Ingredients

8 ounces spaghetti
2 tablespoons butter
1 large zucchini, julienned
3 large carrots, julienned
2 teaspoons minced garlic
¾ cup heavy cream
¾ cup grated Parmesan cheese
1 tablespoon chopped fresh dill

Nutrition Info

336.3 calories
carbohydrate: 33.3 g
cholesterol: 59.7 mg
fat: 18.5 g
fiber: 3.2 g
protein: 10 g
saturatedFat: 11.1 g
servingSize: -
sodium: 223.2 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.

  2. Melt the butter in a skillet over medium heat, and saute the zucchini, carrots, and garlic until tender. Stir in the heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Mix with the cooked spaghetti to serve.

Recipe Yield

6 servings

Recipe Note

Zucchini and carrots are sauteed in butter, mixed in a creamy sauce, and tossed with spaghetti. This is a great side dish that goes really well with barbeque.

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