Dilly Buttered Carrots and Rotini

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.

  • Prep Time 10 min
  • Total Time 20 min
  • Servings 8

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

  • 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.

Expert 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
2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
160mg
160%;
Total Carbohydrate
14g
14%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
0%;
Calcium
0%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.