Time: 40 minutes
Yield: 6 servings
The return of spring doesn't just mean flowers are blooming; it also means the return of amazingly fresh garden flavors. Springtime Spaghetti serves up these fantastic tastes in a breezy yet hearty dish. Bright carrots and zucchini nestle with tender spaghetti in a luxurious, luscious cream sauce with plenty of parmesan for a delightful dinner that mirrors the weather outside. Springtime Spaghetti is as easy to make as enjoying the sunshine and helps your taste buds enjoy the season!
Ingredients• 8 ounces spaghetti • 2 tablespoons butter • 1 large zucchini, julienned • 3 large carrots, julienned • 2 teaspoons garlic, minced • 3/4 cup heavy cream • 3/4 cup parmesan cheese, grated • 1 tablespoon fresh dill, chopped
Bring a large pot of salted water to a boil.
Cook the spaghetti according to the package directions until al dente, about 8-10 minutes.
Drain the pasta.
Melt the butter in a skillet over medium heat.
Sauté the zucchini, carrots, and garlic until tender, about 5-7 minutes.
Stir in the heavy cream, parmesan, and dill, and cook until thickened, about 5 minutes.
Mix in the cooked spaghetti.