Spaghetti With Garden Vegetables

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

• Ready In: 44 mins
• 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.