Spring Spaghetti

 

I found a recipe that looked yummy, but of course I had to modify it slightly to what I prefer. This would also be great with some shredded chicken breast added. I toyed with adding a julienne sliced red bell pepper as well, but in the end decided against it. Maybe next time.






16 oz spaghetti(we used Sam Mill's GF pasta)
2 TB butter
3 large carrots, julienne sliced
1 clove garlic, minced
1 medium zucchini, julienne sliced
3/4 cup heavy cream
1/2 cup milk
1 - 5 oz container Frigo 3 cheese Italian blend(parmesan, asiago and romano)
1 TB fresh parsley, minced
1/2 tsp dill
pinch of red pepper flakes
salt and white pepper to taste

1 1/2 TB cornstarch
3 TB cold water



Cook Spaghetti according to package directions to al dente, drain

In a saute pan heat butter over medium heat, add carrots and saute 3 minutes.










Add garlic, pepper and zucchini. Cook until veggies are just tender.

Stir in cream, milk, 3 cheese blend, parsley, dill, salt and peppers, stir until melted.










Stir cornstarch into cold water and add to cheese mixture, stir and cook until thickened.










Remove from heat and add spaghetti tossing well.

Serve with an extra sprinkle of parmesan.