Spaghetti With Garden Vegetables

• 12 ounces spaghetti
• 6 tablespoons butter
• 23 cup shredded carrot
• 3 ounces shredded zucchini
• 2 scallions, cut into 1 1/2 inch lengths, julienned 1/8 inch
• 1 -2 garlic clove, minced
• salt
• pepper
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon chopped fresh dill
• grated parmesan cheese

1. Cook spaghetti in a large pot of boiling salted water until al dente, 7-10 minutes; drain.
2. Heat butter in a large skillet; when foam subsides, add in carrot, zucchini, and scallions.
3. Saute over medium heat, stirring, until vegetables are crisp-tender, about 3 minutes.
4. Stir in garlic; saute 1 minute; add salt and pepper to taste.
5. Toss spaghetti with the vegetables, parsley, and dill; serve immediately with cheese sprinkled on top.

spaghetti, butter, carrot, zucchini, scallions, garlic, salt, pepper, fresh parsley, dill, parmesan cheese

Taken from www.food.com/recipe/spaghetti-with-garden-vegetables-237919 (may not work)