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Dilly Buttered Carrots and Rotini

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Dilly Buttered Carrots and Rotini
  • Prep Time 10 min
  • Total Time 20 min
  • Servings 8
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Fresh or dried dill gives this quick pasta side dish a sophisticated twist without a lot of fuss. Baby cut carrots add complementary flavors and nutrition.

Ingredients

1
cup uncooked rainbow or plain rotini pasta (3 oz)
2
cups ready-to-eat baby-cut carrots, cut in half lengthwise and crosswise
1
tablespoon butter
1
teaspoon chopped fresh or 1/4 teaspoon dried dill weed
1/4
teaspoon salt
Dash pepper

Directions

  • 1 In 3-quart saucepan, cook pasta as directed on package, adding carrots during last 2 to 3 minutes of cooking time; cook until pasta is tender and carrots are crisp-tender. Drain; return to saucepan.
  • 2 Add butter, dill, salt and pepper; toss gently to coat.
Tips  

Tarragon also compliments the flavor of carrots, and can be used instead of dill.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
(
Calories from Fat
15
)
Daily Value
Total Fat
2g
3%
(
Saturated Fat
1g
5%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
110mg
3%
Total Carbohydrate
14g
5%
(
Dietary Fiber
2g
7%
,
Sugars
2g
)
Protein
2g
Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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