Springtime Spaghetti

Springtime Spaghetti

67 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
CAK0609
Recipe by  CAK0609

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (67)

Rate This Recipe
Tricia Jaeger
179

Tricia Jaeger

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 husband said he would eat this ANYTIME! Paired it with the Lemon Garlic Tilapia from this site.

kellieann
106

kellieann

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. Salt and pepper really make this amazing.

seasonedcook
92

seasonedcook

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 garlic 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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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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