Springtime Spaghetti

8 oz. spaghetti
2 T. OLIVE MILL Butter olive oil
1 large zucchini, julienned
3 large carrots, julienned
2 t. minced garlic
¾ cup heavy cream
¾ cup grated Parmesan cheese
1 T. chopped fresh dill

Bring a large pot of salted water to a boil, cook spaghetti for 8-10 minutes, until al dente and drain.  Heat oil in skillet over medium heat and sauté the zucchini, carrots and garlic until tender.  Stir in cream, parmesan cheese and dill.  Cook and stir until thickened.  Mix with the cooked spaghetti to serve.

Butter Extra Virgin Olive Oil

The best of both worlds! Heart healthy benefits of extra virgin olive oil with the natural flavor of butter! Perfect for those with dairy intolerances or allergies. Replace butter in baking, drizzle over potatoes,rice, pastas, breads,...