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Dilly Buttered Carrots and Rotini

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By Betty Crocker Kitchens
Updated Feb 23, 2010
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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.

Dilly Buttered Carrots and Rotini

  • Prep Time 10 min
  • Total 20 min
  • Servings 8
  • Ingredients 6
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Add butter, dill, salt and pepper; toss gently to coat.

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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