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.
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.
Read MoreThis 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.
Read More 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 turned out fabulous! I substituted spaghetti squash for the spaghetti and the flavors really complimented each other. Sauvignon blanc wine pairs well. Only problem is the parmesan cheese clumped together.
This was awesome!! I sauteed the carrots a little before adding the zucchini. I didn't have any butter so I used olive oil instead. Will be making this again, and again.
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.
I totally recommend this. I loved it and so did my family. It was a fun twist on the classic spaghetti. I will definitely be making it again. My minor changes: 1/2 & 1/2 instead of heavy cream and I sauteed the carrots first then added the zucchini and garlic.
Rich and creamy. Comes together quickly, looks pretty and tastes delicious. I'm not a fan of carrots, raw or cooked, so I substituted orange bell pepper, tho' any number of other vegetables could be used with great results.
I cut down on the cream (1/4 cup) by adding flavour - I sauteed veggies in lemon flavored olive oil and added the garlic towards the end and cooked it on low heat for several minutes so it wouldn't burn. I used Fuscilli pasta because it grabs the sauce better than spaghetti and then cracked fresh ground pepper once it was plated, no dill, but I reserved 2 tbsp Parmesan cheese to sprinkle over top. Delish
I sort of used this as a base and created my own. I sauteed zucchini, squash and onions from our garden (no carrots) in olive oil instead of butter. Then, instead of dill, I sprinkled in Italian seasoning, garlic salt and pepper. It made a fantastic meal!
This was delish and so easy to make. The only thing I would do differently is add a yellow zucchini to the mix along with a green and maybe a little more carrots because I think it needed a little more vegetables. The serving size said six but it barely covered a meal for 3 of us. If you are making if for a family definately double the recipe. Do not omit the dill it gave it a great flavor.
One word describes this recipe: Unbelievable!!! I normally stick to tomato based sauces with pasta, I am SO glad I branched outside of my comfort zone because this was amazing! I never measure anything exactly so I didn't follow it to a "T". I also added Italian seasoning, onion and mushrooms. My husband absolutely loved it, and my 4 year old gobbled it all up! Will make again!!!
Delicious side. Got a bit confused by some reviews that appear to be altogether different recipes. Got a real kick out of the reviewer who substituted cream for half and half...and then offered that next time, it will need more cream. :O
Awesome! Made the recipe "as is", and it turned out great. The only mistake I made was serving as a side dish....the will be the main course next time.
Pretty tasty. I made by the recipe this time, but next time will add red onion and mushrooms. I also will cook the carrots a little by themselves prior to adding the remaining ingredients.
I made this last night and even my pickiest eater finished her serving! I did use 1 1/2 tsp of dried dill, as I didn't have fresh on hand. I didn't find it necessary to start cooking the carrots before cooking the zucchini and garlic. If you do a true julienne of the vegetables, they cook just fine together & I like mine to be crisp-tender.
My husband and I love this. We sauteed a few mushrooms along with the other veggies. I have trouble digesting pasta, so we cooked a spaghetti squash and used the spaghetti squash "noodles". It was fantastic and very colorful! The dill brought out the flavors. I used half and half rather than heavy cream and it was plenty rich.
Very good. I added Sherry to the sauce to give it a little kick. Will be one we make again.
I fixed this last night, so good, so easy! I substituted Sugar Snap Beans, cut lengthwise in slivers (I just don't care for zucchini) and just one slivered carrot for color. I also substituted half of the cream for Fat Free Half and Half (one of todays best discoveries). I didn't want to run to the store for Dill so I used a small handful of fresh chopped Chives that are just now popping up in my kitchen garden. Oh, I also sautéed my vegetables for just a minute in just a couple of teaspoons of Smart Balance (the only non-butter that doesn't turn to water when you cook with it). Other than my little changes I followed the recipe. :-) Pasta Primavera, such a versatile dish!
This was really good. I added sliced red onions & used 2 good sized fresh garlic cloves. I used a whole 8 oz carton of cream (1 cup) but probably could use a little more cream or some milk - it was just a tad too thick. Definitely a great way to sneak some veggies into our meal since we're not big veggie fans - even the zucchini was good in this. Our 2 year old liked it too. Between the two of us (+toddler) we finished this off in one meal (it was our main dish, no sides), so if we want leftovers or to feed more I would need to double it.
Delicious and a nice change from my usual pasta dishes. I tried it as written and really enjoyed it. Then I implemented Seth1981's additions (thanks Seth!) - which jazzed it up a notch. All in all a wonderful versatile dish. Thank you for this recipe CAK0609!
We enjoyed this very much. Used olive oil instead of butter and two small zucchini and two small yellow squash. Other than those changes, we prepared the recipe as is, but with perhaps just a tad bit more parmesan cheese!! Thank you for a great recipe that we will do again and again. Plus, it's a quick to prepare dinner for a weeknight!
I've made this several times as written except did not use the dill. I would say overall was very pleased with the outcome as was my family...Always made it as a side dish but certainly shrimp would make this a wonderful entree..
It was very filling...easy to make, but I wasn't pleased with the overall taste. The flavors just didn't seem to marry...I will not be making again
We are eating low-carb so we put this over grilled chicken breast instead of noodles.Wonderful !!!
This was really good. Even though I used a full cup of cream, I found the sauce was a bit thick so I added about a half cup of milk to thin it out, which also made more of the sauce. So I also ended up adding about 1/4 cup more Parmesan. Like other reviewers, I added salt and some lemon pepper. Lastly, like another reviewer suggested, I fried up some chopped bacon and added that to the sauce, making it an entree. As an entree, it only served 2 of us.
This is DELICIOUS!!!!!!!! Roomie and I loved it!! This recipe is a side dish so if you are serving as the main course, be sure to double it. You won't be sorry!!
I've been making this for years. The only difference is my recipe calls for the addition of julienned red peppers added with the zucchini ... and I make it with a pound of angel hair/capellini ... or more. And yes, the carrots are sauteed/softened before the addition of the peppers & zucchini.
My boys LOVED this dish. I made it true to the recipe with one exception. Took advice from the reviews and sautéed my carrots first then added the zucchini and garlic. Fabulous! I definitely will be making this dish again.
I started it like others, carrots first and a little salt. Then added garlic and zucchini and dill weed seasoning. added half and half once veggies were soft with a hint of crisp to zucchini, personal preference. Once I drained my pasta, added it to sauce. Coupling with grilled salmon. Yum yum.
Did exactly as stated except used dried dill. Since using as a entrée instead of side dish I added shrimp as others suggested. If it wasn't for the shrimp there wouldn't have been any flavor. It was still blah to us because I used cooked shrimp instead of fresh & cook it in with the veggies.
LOVE, LOVE, LOVE this!!! Even the kids (age 5-14) said it was delicious. Only problem I had was keeping the parmesan cheese from clumping; but I know that was "operator error"!
This was very good. I added chicken and some salt and pepper. Next time I'll try shrimp. I diced the zucchini instead of julienne cause I thought my kids would eat it better. My 10 year old son went back for seconds and thirds. The other kids cleaned their plates. Thanks for the recipe!
Wow! This recipe was soooo good! I only made 2 changes for my own diet needs, substituting whole wheat pasta and the heavy cream I susbtituted with nonfat milk, cornstarch, and whole wheat flour making this a healthy side. I served with with the beer lime grilled chicken from this site. Thank you for your submission!
This is exactly the kind of pasta primavera type dish I've been looking for! I didn't change anything but next time I might add some shrimp and peas to make it more of a main dish. Yum!
I modified and simplified it since my wife had just cooked lasagna and I wanted to use the zucchini as a side. I simply julienned the zucchini and stir fried it with butter and garlic butter. Added a bit of garlic and pepper and a bit of parmesan and fresh basil when cooked. Makes a great side dish.
Really good! I added sliced red pepper and yellow squash, used whole wheat spaghetti and fat free half and half instead of cream. Don't skimp on the spices- I usually cut garlic in half for most recipes, but this really needed the full amount.
This was an easy to make recipe that tasted great. Even my nephew who dreads veggies ate this pasta. Can't wait to try this recipe again with other veggies.
I made this exactly as stated except adding grilled chicken to it.... my entire family loved it! Such a nice and lighter change than the regular cheesy chicken spaghetti or red sauce. We will be having this again very soon!
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
So good! Used unsalted butter to saute veggies and still had a ton of taste! Very good!
this was wonderful. side dish to tilapia, didn't have any dill and didn't miss it. Only complaint is it takes so long to boil water! Will be making again, may use with salmon next time and get some dill
I thought this was okay. It was a little heavy for my taste. It didnt seem to have much flavor. I added a little garlic salt and Adobo seasoning which improved it. I also added extra zucchini and carrots and added cooked chicken sausage, at the end, to make it a complete meal.
I have made this recipe twice now. I think it's a little bland as written, so I up the garlic a bit, and add white wine during the step where I'm cooking the veggies and garlic. I have also subbed parsnips in, for one of the carrots, which also worked quite well. My husband loves this dish, and I also like it. I'm giving it 4 stars because I do doctor it a little from the recipe as written, but it is very satisfactory.
I’ve made this dish several times! The first time I made it exactly as recipe states. It was a bit rich for our family, so the next time I use 2%milk in place of heavy cream. That did the trick! Easy to make! Great quick dinner! Tastes very springy. Thank you for sharing!
This tasted so great! And super easy to make. I added some chopped onions to the dish and since I didn't completely have all the vegetables on hand I just threw in mixed vegetables with some summer squash. It turned out fantastic and I love all the vegetables in it.
I absolutely loved this dish!! I made this for my family and the only thing that stopped us from going back for thirds was that it was all gone!!! The aroma of the Parmesan cheese was through out the house!I am looking forward to making this again and again!
I made this recipe last year and it was delicious. I made it again tonight and the parmesan cheese, which was added slowly, clumped into a gooey mess and did not make a smooth sauce. Does anyone know why this might have occurred?
Delicious! A added 1 more zucchini and squash, a bit more cream , butter and cheese so I could have more sauce, as the others recomended. It was great! Ill be making this a lot.
I recommend adding Parmesan after it’s cooked otherwise it clumps up in pan. Otherwise delicious!!
I used this recipe as a base and added more veggies, onion, garlic and shrimp!
I really enjoyed this pasta and so did my partner. I added spinach, onion, way more garlic, a little orange bell pepper, and substituted dried dill since I didn't have fresh. It was nice! Definitely cook the carrots and zucchini a bit before adding the other ingredients, and a little salt and pepper after serving makes a big difference. Will make again!
Great dish.... So easy! The best part I got my two young children to eat zucchini ! Added shrimp and served this as a main dish. The only change I made was instead of heavy cream replaced with light cream.
The dill really makes this dish, don't skip it. You will need to add a bit of salt and pepper to taste.
It was great. I just added extra garlic because we love it and the seasoned salt others mentioned and it was a keeper and mostly healthy. ;-)
I enjoyed this very much! I used a little less parmesan and more cream than the recipe called for, and found it delicious.
I didn't have any dill at home so I added basil and Thyme to it instead. I also added black pepper to the sauce. It wasn't as creamy as I expected it. Somehow the parmesan made it a bit grainy. But we liked it and I would make it again. It was fast and very easy to make after a long day of work.
Didn't change one ingredient and loved it all. two days later I added snow peas and we enjoyed left overs! Thank you!
After reading other reviews carefully, I added an onion and some mushrooms. I also crumbled a vegetable stock cube and added some chilli flakes. While it wasn't bad, it was just ok. It's a good recipe for getting rid of vegetables as you can add whatever you happen to have on hand.
I love it so much Thanks for the recipe.
I could eat this everyday! I did add extra veggies, cream and cheese because we like more sauce. Thank you so much for sharing!
The dish is good but a little bland as is. I now make this regularly with one change- substitute the parmesan for creamy BRIE cheese. It makes a huge difference in texture and flavor. A family fave. And be careful on sauteeing the zucchini. Get those carrots done but the zucchini doesn't need to be handled much to prevent mushiness. Anyway, use brie cheese. You'll be glad you did!
Really good recipe "as is"! Easy to modify to personal preference. I added red pepper. Even as a side dish, my husband and I only got 2 servings out of it. Partly because it's that good. :)
This was very good. I didn’t have parm so I subbed for mizithra cheese. I felt like it needed an acid of some kind, diced tomatoes or lemon is what I will try next time.
The dish is good but a little bland as is. I now make this regularly with one change- substitute the parmesan for creamy BRIE cheese. It makes a huge difference in texture and flavor. A family fave. And be careful on sauteeing the zucchini. Get those carrots done but the zucchini doesn't need to be handled much to prevent mushiness. Anyway, use brie cheese. You'll be glad you did!
Really great! I added onions and red and yellow bell pepper. After the sauce was made (but before I added the cheese), I ran it through my blender on a very low speed to finely chop all the veggies (small kiddos in this house). Back in the pan, I added the cheese. We thought this was great!
Great, I doubled the carrots, used 5 garlic and doubled zicchini. I also added 2 cups of cream...great but next time I will add snow peas. I also did what others said and sauted carrots first. Thank you
Great dish, my husband and I really enjoyed it. I followed the recipe but added fresh mushrooms, fresh basil and used half & half because that’s what I had, it worked. Will be making this again.
This recipe is the bomb! Delicious! While preparing I was toying with the idea of adding a can of chicken breast meat because I'm such a carnivore. It did't need it. Delicious as is. Used 1 tsp. of dried dill instead of fresh. This is such a beautiful, colorful, and flavorful dish; it would be great to serve to company. I thought it was sort of elegant. I did add about 1/4 of an onion, sliced, with the zucchini and garlic. I had it leftover from a chicken recipe so it was already cooked and had bit of a buttery/chicken flavor to it. I don't know if that's what took this dish over-the-top for me, but I thought it was heavenly. Will make again. The onions were leftover from Chef John's Sweet Hot Mustard Chicken Thighs recipe. Stirred in about 1/4 tsp. of red pepper flakes in the end for a little kick and about 1/4 c. of the pasta water to thin the sauce.
Wonderful. I did add additional veggies --- bellpepper, broccolini, yellow squash for color. Everyone loved it.
Great recipe for a non-meat main dish! My family really likes it.
loved this recipe. it was a hit with the hubby and kids. we mixed squash and zucchini in with the pasta and boiled baby carrots on the side. we enjoyed the pasta with garlic bread. delish!!!
This is delicious and easy to make. I also made it with whole-wheat pasta and substituted low-fat milk for the cream. I also added halved grape tomatoes.
I love this recipe. I use egg free pasta similar in texture to egg noodles, coconut oil instead of butter, I add half n half in addition to heavy cream, use lots of minced garlic (around 8 cloves), increase the amt of carrots and zucchini, & add lemon juice at the end (from 1&1/2 lemons). I leave out the dill. I also add a little more Parmesan cheese + heavy cream & salt and pepper it "to taste". Reheats well.
. We liked it but I did add additional seasoning. I also shredded the carrots and zucchini. Cooked the carrots a bit before adding the zucchini. 1c heavy cream and also 1 c pasta water. Added seasoned salt to taste when adding the dill.
Changed a couple tho he but this was awesome. Switched out cream for chicken broth and basil for the dill. Would use less carrots because it made it sweet.
