Creamy Zucchini Spaghetti

    40 minutes

    I usually make this as a side dish at a barbecue but it's a great light dinner in itself. Zucchini and carrots are sauteed in butter, mixed in a creamy sauce and tossed with spaghetti.

    101 people made this

    Serves: 6 

    • 250g spaghetti
    • 2 tablespoons butter
    • 1 large zucchini, julienned
    • 3 large carrots, julienned
    • 2 teaspoons minced garlic
    • 3/4 cup thickened cream
    • 3/4 cup grated Parmesan cheese
    • 1 tablespoon chopped fresh dill

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes until al dente and drain.
    2. Melt the butter in a frypan over medium heat and saute the zucchini, carrots and garlic until tender. Stir in the cream, Parmesan cheese and dill. Cook and stir until thickened. Mix with the cooked spaghetti to serve.

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    Reviews in English (105)


    I didn't want the zucchini to turn to mush or the garlic to burn before the carrots were done so I gave them a headstart in the pan. I added a bit of salt and used dry dill weed instead of fresh. My husband said he would eat this ANYTIME! Paired it with the Lemon Garlic Tilapia from this site.  -  02 Jul 2008  (Review from Allrecipes USA and Canada)


    I used this as a base to make a clean out the fridge pasta dish. I doubled the amount of vegetables and added an onion. To make it healthier I used whole wheat pasta, margarine, and fat free milk. Salt and pepper really make this amazing.  -  20 Aug 2011  (Review from Allrecipes USA and Canada)


    This was great and the family enjoyed it. I did as the other reviewer and sauteed the carrots, some sweet onion and mushrooms for a bit before adding in the garlic and zucchini. I also added more garlic as we like a lot of garlic. Used 1/2 & 1/2 cream. May add a bit more cream next time, but was very happy overall.  -  03 Jan 2010  (Review from Allrecipes USA and Canada)