Recipe by CAK0609
"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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grated Parmesan cheese
chopped fresh dill
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.
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 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.
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.
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!
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!
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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 167
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