Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes until al dente and drain.
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.