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.
- Serves: 6 persons
- 8ounces spaghetti
- 2tablespoons butter
- 1large zucchini, julienned
- 3large carrots, julienned
- 2teaspoons minced garlic
- ¾cup heavy cream
- ¾cup grated Parmesan cheese
- 1tablespoon chopped fresh dill
Step 1Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.
Step 2Melt 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.