Dilly Buttered Carrots and Rotini

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

Minutes

Total Time

20

Minutes

Makes

8

servings

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.
Makes 8 servings (about 1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Tarragon also compliments the flavor of carrots, and can be used instead of dill.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 80
    • (Calories from Fat 15),
  • Total Fat 2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 160mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 2g;
Percent Daily Value*:
    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.