Spaghetti With Garden Vegetables |
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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 4 |
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One of my favorite summer dinners is pasta tossed with a light vegetable sauce. 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.
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