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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
- 8 ounces spaghetti
- 2 tablespoons butter
- 1 large zucchini, julienned
- 3 large carrots, julienned
- 2 teaspoons minced garlic
- ¾ cup heavy cream
- ¾ cup grated Parmesan cheese
- 1 tablespoon chopped fresh dill
Directions
Step 1
Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 336 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat11g | 56% |
| Cholesterol60mg | 20% |
| Sodium223mg | 10% |
| Total Carbohydrate33g | 12% |
| Dietary Fiber3g | 11% |
| Total Sugars3g | |
| Protein10g | |
| Vitamin C12mg | 62% |
| Calcium161mg | 12% |
| Iron2mg | 10% |
| Potassium329mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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