Springtime Spaghetti

Springtime Spaghetti

77
CAK0609 0

"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."

Ingredients

40 m {{adjustedServings}} servings 336 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 18.5 g
  • 29%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

77
  1. 105 Ratings

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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 fres...

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 mil...

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 mo...