Spaghetti With Garden Vegetables

Ingredients

• 12 ounces spaghetti
• 6 tablespoons butter
• 1 carrot, shredded
• 1 small zucchini, shredded
• 2 scallions, julienned
• 1 garlic clove, crushed
• 2 tablespoons finely chopped parsley
• 1 tablespoon finely chopped dill
• grated  parmesan cheese, to serve

Directions

1. 1

   Cook the spaghetti in plenty of boiling water, about 7-10 minutes. Drain.

2. 2

   Heat butter in a large skillet; when foam subsides, add the carrot, zucchini and scallions. Saute over medium heat, stirring until the vegetables are crisp tender, about 3 minutes.

3. 3

   Stir in garlic and saute for another minute. Add salt and pepper to taste.

4. 4

   Topp spaghetti with the vegetables, parsley and dill. Serve at once with cheese sprinkled on top.