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Dilly Buttered Carrots and Rotini
cup uncooked rainbow or plain rotini pasta (3 oz)
cups ready-to-eat baby-cut carrots, cut in half lengthwise and crosswise
teaspoon chopped fresh or 1/4 teaspoon dried dill weed
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.
Add butter, dill, salt and pepper; toss gently to coat.
Tarragon also compliments the flavor of carrots, and can be used instead of dill.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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