Springtime Spaghetti
8 oz. spaghetti
2 T. OLIVE MILL Butter olive oil
1 large zucchini, julienned
3 large carrots, julienned
2 t. minced garlic
¾ cup heavy cream
¾ cup grated Parmesan cheese
1 T. chopped fresh dill
Bring a large pot of salted water to a boil, cook spaghetti for 8-10 minutes, until al dente and drain. Heat oil in skillet over medium heat and sauté the zucchini, carrots and garlic until tender. Stir in cream, parmesan cheese and dill. Cook and stir until thickened. Mix with the cooked spaghetti to serve.
