Springtime Spaghetti

4.6
(158)

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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Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
6
Yield:
6 servings

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

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.

Nutrition Facts (per serving)

336 Calories
19g Fat
33g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 336
% Daily Value *
Total Fat 19g 24%
Saturated Fat 11g 56%
Cholesterol 60mg 20%
Sodium 223mg 10%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 10g
Vitamin C 12mg 62%
Calcium 161mg 12%
Iron 2mg 10%
Potassium 329mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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