1/4 C butter
2 t minced garlic
2 C julienned vegetables (I usually use zucchini, carrots, and green beans, but be creative!)
1 C whipping cream
1/2 C grated Parmesan cheese
1/4 C choppped fresh dill or 1 1/3 T dried
1/2 t salt
1/4 t pepper
1 lb pasta, cooked al dente
Melt butter in a large skillet over medium high heat. Saute garlic until it just begins to color, about 1 minute. Add vegetables and toss over high heat for 2 minutes. Stir in cream, parmesan, dill, salt, and pepper. Add pasta and toss gently to blend well.
Pairs Well With
This is a favorite early summer meal in my family. I believe it came out of a Bon Appetit magazine from the 80s.