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Categories:Viewed: 23 - Published at: 6 years ago
Ingredients
- 12 ounces spaghetti
- 6 tablespoons butter
- 1 carrot, shredded
- 1 small zucchini, shredded
- 2 scallions, julienned
- 1 garlic clove, crushed
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped dill
- grated parmesan cheese, to serve
Method
- Cook the spaghetti in plenty of boiling water, about 7-10 minutes.
- Drain.
- Heat butter in a large skillet; when foam subsides, add the carrot, zucchini and scallions.
- Saute over medium heat, stirring until the vegetables are crisp tender, about 3 minutes.
- Stir in garlic and saute for another minute.
- Add salt and pepper to taste.
- Topp spaghetti with the vegetables, parsley and dill.
- Serve at once with cheese sprinkled on top.
