Total Time
44mins
Prep 30 mins
Cook 14 mins

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

Ingredients Nutrition

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.

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