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Dilly Buttered Carrots and Rotini

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  • Prep 10 min
  • Total 20 min
  • Servings 8
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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.
Updated Feb 23, 2010
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Tarragon also compliments the flavor of carrots, and can be used instead of dill.

Nutrition

80 Calories, 2g Total Fat, 2g Protein, 14g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
15
Total Fat
2g
3%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
110mg
3%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
7%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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