chicken stewed.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 8 ounces spaghetti
- 2 tablespoons butter
- 1 large zucchini, julienned
- 3 large carrots, julienned
- 2 teaspoons minced garlic
- ¾ cup heavy cream
- ¾ cup grated Parmesan cheese
- 1 tablespoon chopped fresh dill
Instructions
- 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 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 11 g |
| Sodium | 223 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I also threw the carrots in first, added one more teaspoon of garlic, and salt, lemon pepper, and red pepper flakes. My hubs was skeptical at first but had two helpings!
This was really good. We did it without regular pasta and just used zucchini noodles. The whole family loved it.
I’ve made this dish several times! The first time I made it exactly as recipe states. It was a bit rich for our family, so the next time I use 2%milk in place of heavy cream. That did the trick! Easy to make! Great quick dinner! Tastes very springy. Thank you for sharing!
Great dish, my husband and I really enjoyed it. I followed the recipe but added fresh mushrooms, fresh basil and used half & half because that’s what I had, it worked. Will be making this again.
I have made this recipe twice now. I think it’s a little bland as written, so I up the garlic a bit, and add white wine during the step where I’m cooking the veggies and garlic. I have also subbed parsnips in, for one of the carrots, which also worked quite well. My husband loves this dish, and I also like it. I’m giving it 4 stars because I do doctor it a little from the recipe as written, but it is very satisfactory.
I recommend adding Parmesan after it’s cooked otherwise it clumps up in pan. Otherwise delicious!!
This is delicious and easy to make. I also made it with whole-wheat pasta and substituted low-fat milk for the cream. I also added halved grape tomatoes.
Delicious! I love the mix of veggies & pasta! Husband says “ Its a KEEPER!”
Used angel hair spaghetti but kept everything else the same. Delicious!!
This was very good. I didn’t have parm so I subbed for mizithra cheese. I felt like it needed an acid of some kind, diced tomatoes or lemon is what I will try next time.
Was good, liked a lot.
Family thoroughly enjoyed it as is.
Definitely again
I made this exactly as stated except adding grilled chicken to it…. my entire family loved it! Such a nice and lighter change than the regular cheesy chicken spaghetti or red sauce. We will be having this again very soon!
Really good! Used vegan parm and almond milk creamer (unsweetened) and half spiral carrots/half gf spaghetti. So it was GF and vegan!
It was great. I just added extra garlic because we love it and the seasoned salt others mentioned and it was a keeper and mostly healthy. 😉
Blah.
Best spaghetti ever!!!
I doubled the recipe still came out great!
I didn’t have any dill at home so I added basil and Thyme to it instead. I also added black pepper to the sauce. It wasn’t as creamy as I expected it. Somehow the parmesan made it a bit grainy. But we liked it and I would make it again. It was fast and very easy to make after a long day of work.
This was an easy to make recipe that tasted great. Even my nephew who dreads veggies ate this pasta. Can’t wait to try this recipe again with other veggies.