Summertime Spaghetti Food
SPRINGTIME SPAGHETTI
Zucchini and carrots are sauteed in butter, mixed in a creamy sauce, and tossed with spaghetti. This is a great side dish that goes really well with barbeque.
Provided by CAK0609
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 33.3 g, Cholesterol 59.7 mg, Fat 18.5 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 11.1 g, Sodium 223.2 mg, Sugar 2.8 g
SUMMERTIME SPAGHETTI
Make and share this Summertime Spaghetti recipe from Food.com.
Provided by KiwiMegan
Categories Spaghetti
Time 50m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 461.4, Fat 28, SaturatedFat 3.9, Sodium 6.3, Carbohydrate 45, Fiber 2.5, Sugar 2.5, Protein 8
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