Directions:
- Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.
- Melt the butter in a skillet over medium heat, and saute the zucchini, carrots, and garlic until tender. Stir in the heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Mix with the cooked spaghetti to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.29 Kcal (1245 kJ) | ||
| Calories from fat | 124.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.78g | 21% | |
|---|---|---|---|
| Cholesterol | 41.73mg | 14% | |
| Sodium | 224.76mg | 9% | |
| Potassium | 244.62mg | 5% | |
| Total Carbs | 33.44g | 11% | |
| Sugars | 3.07g | 12% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 10.54g | 21% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.3mg | 7% | |
| Calcium | 171.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 270.45 Kcal (1132 kJ) | ||
| Calories from fat | 112.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.54g | 21% | |
|---|---|---|---|
| Cholesterol | 37.96mg | 14% | |
| Sodium | 204.47mg | 9% | |
| Potassium | 222.53mg | 5% | |
| Total Carbs | 30.42g | 11% | |
| Sugars | 2.8g | 12% | |
| Dietary Fiber | 2.06g | 9% | |
| Protein | 9.58g | 21% | |
| Vitamin C | 3.3mg | 6% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.2mg | 7% | |
| Calcium | 156.3mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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