Rating: 4.5 stars
156 Ratings
  • 5 star values: 103
  • 4 star values: 44
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe Summary

cook:
25 mins
total:
40 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

336 calories; protein 10g; carbohydrates 33.3g; fat 18.5g; cholesterol 59.7mg; sodium 223.2mg. Full Nutrition
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