I know I’ve shared this one before, but with the fresh veggies starting to come in it seemed like it deserved a repeat. It’s soooo good! And you can mix up the veggies if you want. ~ Lynne
8 ounces spaghetti
- 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.