Springtime Spaghetti Recipe - Allrecipes.com
Springtime Spaghetti Recipe
  • READY IN 40 mins

Springtime Spaghetti

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

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 More Reviews

Most Helpful Positive Review
Jul 02, 2008

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.

 
Most Helpful Critical Review
Sep 02, 2008

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.

 
Sep 02, 2011

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.

 
Jan 04, 2010

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.

 
Jan 12, 2011

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 julienned red bell pepper and stalk of broccoli cut into pieces. also i added a little italian seasoning to keep the dill in check but still noticeable. AND FOR THE KICKER- i pan seared some already cooked, deveined and shelled frozen shrimp in some butter and a dash of white wine to top the dish, let me know what you think if anyone tries it this way :) SLAINTE!

 
Aug 12, 2010

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 had half a cup of cream, so I supplemented with whole milk. The only thing I'll do differently in the future is make more sauce. YUM!

 
Jun 06, 2007

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!

 
Apr 18, 2012

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 squash (quartered lengthwise and sliced) - I like the veggies to showcase the pasta, not vice versa - it makes it more filling in a healthier way. I use a full cup of heavy cream, the butter and chives (dried are fine) instead of dill and I add a little minced garlic. Oh, and I just add the vegetables to the pasta for the last 5 minutes or so of cooking instead of sauteeing separately. I make the sauce in a separate small pan then toss all together. Delicious! Kind of like a primavera.

 

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Nutrition

  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 18.5 g
  • 29%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 223 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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