Springtime Spaghettini
  • 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
  1. 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.
This is a favorite early summer meal in my family. I believe it came out of a Bon Appetit magazine from the 80s.