springtime spaghetti

springtime spaghetti
  • 8 ounces spaghetti
  • 2 tablespoons butter
  • 1 large zucchini, julienned
  • 3 large carrots, julienned
  • 2 teaspoons minced garlic
  • 3/4 cup heavy cream
  • 3/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh dill


  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.

04/05/2017
springtime spaghetti, recipe PT15M PT1H 5 455 calories

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