Springtime Spaghetti59 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“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.” - by CAK0609
Original recipe yields 6 servings
- Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.
- 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.
Amount Per Serving (6 total)
- 336 cal
- 18.5 g
- 33.3 g
Based on a 2,000 calorie diet
Reviews (59)Rate This Recipe
"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..." See more 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. Sal..." See moret 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 gar..." See morelic 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."
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