Creamy Zucchini Spaghetti

Creamy Zucchini Spaghetti


99 people made this

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.


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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