Spaghetti With Garden Vegetables

Submitted by ratherbeswimmin

"One of my favorite summer dinners is pasta tossed with a light vegetable sauce."

 

• Ready In: 44mins
• Ingredients: 11
• Serves: 4

ingredients

• 12 ounces spaghetti
• 6 tablespoons butter
• 2⁄3 cup shredded carrot
• 3 ounces shredded zucchini
• 2 scallions, cut into 1 1/2 inch lengths, julienned 1/8 inch
• 1 -2 garlic clove, minced
• salt
• pepper
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon chopped fresh dill
• grated parmesan cheese

directions

1. Cook spaghetti in a large pot of boiling salted water until al dente, 7-10 minutes; drain.
2. Heat butter in a large skillet; when foam subsides, add in carrot, zucchini, and scallions.
3. Saute over medium heat, stirring, until vegetables are crisp-tender, about 3 minutes.
4. Stir in garlic; saute 1 minute; add salt and pepper to taste.
5. Toss spaghetti with the vegetables, parsley, and dill; serve immediately with cheese sprinkled on top.