Dilly Buttered Carrots and Rotini

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

Ingredients

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

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.

Notes










Tips

Expert Tips

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

Nutrition Information

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.