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Dilly Buttered Carrots and Rotini

  • 8servings
  • 20minutes
  • 80calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, D
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup uncooked rainbow or plain rotini pasta (3 oz)

  2. 2 cups ready-to-eat baby-cut carrots, cut in half lengthwise and crosswise

  3. 1 tablespoon butter

  4. 1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed

  5. 1/4 teaspoon salt

  6. Dash pepper

Instructions Jump to Ingredients ↑

  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.

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