I didn't want the zucchini to turn to mush or the garlic to burn before the carrots were done so I gave them a headstart in the pan. I added a bit of salt and used dry dill weed instead of fresh. My husband said he would eat this ANYTIME! Paired it with the Lemon Garlic Tilapia from this site.
I used this as a base to make a clean out the fridge pasta dish. I doubled the amount of vegetables and added an onion. To make it healthier I used whole wheat pasta, margarine, and fat free milk. Salt and pepper really make this amazing.
This was great and the family enjoyed it. I did as the other reviewer and sauteed the carrots, some sweet onion and mushrooms for a bit before adding in the garlic and zucchini. I also added more garlic as we like a lot of garlic. Used 1/2 & 1/2 cream. May add a bit more cream next time, but was very happy overall.
VERY GOOD BUT NEEDS MORE! i doubled the recipe for a main course and what i did (since i think BIG zuch's are nasty) is i used 2 small green and 2 small yellows, also added a choped onion, a julienned red bell pepper and stalk of broccoli cut into pieces. also i added a little italian seasoning to keep the dill in check but still noticeable. AND FOR THE KICKER- i pan seared some already cooked, deveined and shelled frozen shrimp in some butter and a dash of white wine to top the dish, let me know what you think if anyone tries it this way :) SLAINTE!
Delicious and easy! I left out the dill because I didn't have it added half of a diced onion and doubled the garlic. I sauteed the carrots for five minutes before adding the zucchini. I only had half a cup of cream so I supplemented with whole milk. The only thing I'll do differently in the future is make more sauce. YUM!
this was great! i added just a tish more cheese and cream to make a bit more because we like alot of sauce...i thought the dill was an odd choice but it tasted fantastic!
I make this same dish frequently except I add more vegetables including snow peas (sliced lengthwise into thin strips) regular frozen peas frozen corn shredded carrot zuchinni and summer squash (quartered lengthwise and sliced) - I like the veggies to showcase the pasta not vice versa - it makes it more filling in a healthier way. I use a full cup of heavy cream the butter and chives (dried are fine) instead of dill and I add a little minced garlic. Oh and I just add the vegetables to the pasta for the last 5 minutes or so of cooking instead of sauteeing separately. I make the sauce in a separate small pan then toss all together. Delicious! Kind of like a primavera.
Great by itself but my advice is to add some crumbled cooked bacon or pancetta - it makes this dish really sing! I like the way the jullienne veggies pair with a string pasta (I used vermicelli.) Nice recipe thanks!
Didnt follow the recipe tailored it to empty out my vegetable bin. I used the carrots and added some broccoli fresh mushrooms a small onion forgot about the garlic! and subbed Half and Half with some 1/2% milk dried dill and sprinkled shredded cheese on top. Delicious! Next time I will remember to add garlic!
This is a fun way to use up zucchini. It was good but not very flavorful. I did go a little heavy on the vegetables. Might try to doctor up with more salt pepper & herbs next time.
