Ingredients
6
6 servings
- •8 ounces spaghetti
- •2 tablespoons butter
- •1 large zucchini, julienned
- •3 large carrots, julienned
- •2 teaspoons minced garlic
- •0.75 cup heavy cream
- •0.75 cup grated Parmesan cheese
- •1 tablespoon chopped fresh dill
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 336
- Carbohydrate: 33g
- Fat: 19g
- Fiber: 3g
- Protein: 10g
- Sugar: 3g
Related Recipes
Baked Spaghetti I
Eggs and Spaghetti
Summer Pasta Toss II
Spaghetti with Zucchini and Almonds
Baked Spaghetti
Spaghetti Salad I
Spaghetti with Broccoli and Mushrooms
Creamy Garlic and Onion Spaghetti
One-Pot Spaghetti
School Cafeteria Spaghetti
Spaghetti Bake
