Summertime Spaghetti Food

SPRINGTIME SPAGHETTI

Steps:

• 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.

SUMMERTIME SPAGHETTI

Steps:

• 1. Wash the cherry tomatoes and cut them all in half. Put them in a bowl.
• 2. Wash and dry the basil. Pull the leaves off the stalks and cut or tear them in thin strips (or use dry basil). Add to the tomatoes.
• 3. Peel the garlic. Squash with the side of your knife and chop into tiny pieces. Add to the bowl.
• 4. Pour olive oil over the ingredients. Stir and set aside.
• 5. Put a large covered pot of water on to boil.
• 6. When the water boils, slip the pasta into the pot carefully and stir with a long fork. Boil for 6-8 minutes, follow the directions on your spaghetti package.
• 7. Drain the pasta in a colander in the sink. Shake but do not rinse.
• 8. Put the pasta back in the pot, pour the tomatoes over it and stir with a long fork.
• 9. Serve on plates and sprinkle with the cheese.