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."
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Ingredients

40 m servings 336 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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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.

Reviews

77
  1. 105 Ratings

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Most helpful positive review

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...

Most helpful critical review

This is a fun way to use up zucchini. It was good but not very flavorful. I did go a little heavy on the vegetables. Might try to doctor up with more salt, pepper & herbs next time.

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...

VERY GOOD BUT NEEDS MORE! i doubled the recipe for a main course and what i did (since i think BIG zuch's are nasty) is i used 2 small green and 2 small yellows, also added a choped onion, a jul...

Delicious and easy! I left out the dill because I didn't have it, added half of a diced onion and doubled the garlic. I sauteed the carrots for five minutes before adding the zucchini. I only...

this was great! i added just a tish more cheese and cream to make a bit more because we like alot of sauce...i thought the dill was an odd choice but it tasted fantastic!

I make this same dish frequently except I add more vegetables, including snow peas (sliced lengthwise into thin strips), regular frozen peas, frozen corn, shredded carrot, zuchinni and summer sq...

Great by itself but my advice is to add some crumbled cooked bacon or pancetta - it makes this dish really sing! I like the way the jullienne veggies pair with a string pasta (I used vermicelli....

Didnt follow the recipe, tailored it to empty out my vegetable bin. I used the carrots and added some broccoli, fresh mushrooms, a small onion, forgot about the garlic!, and subbed Half and Half...