Dilly Buttered Carrots and Rotini
By smclane
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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 'A teaspoon dried dill weed
- 1/4 teaspoon salt Dash pepper
Details
Servings 8
Preparation
Step 1
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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