Jun 11, 2012

Spaghetti with Julienned Zucchini and Carrots

There is nothing as good as a creamy pasta dish, especially with spring vegetables. I made this for the first time today and it is delicious. I have always liked dill in my recipes and it gave this recipe a wonderful flavor. I served it with fried cube steak, but you can serve it with baked chicken, BBQ or baked fish. 


8 oz spaghetti
2-3 TBS butter
1 large zucchini, julienned
2 large carrots, julienned
2 tsp minced garlic
1 cup heavy cream
3/4 cup grated parmesan cheese
1 tbs fresh dill or 1 tsp of dry
salt\pepper to taste

Cook the spaghetti according to the package directions and drain when cooked.  Melt the butter in a large skillet or non stick pan over medium heat.  Add the carrots, zucchini, and garlic and sautee until the vegetables are tender.  Stir in the parmesan cheese, cream, and dill.  Simmer until the sauce thickens.  Pour over the sphagetti and serve immediately. Enjoy!