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
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
-
Step1In 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.
-
Step2Add 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
1Tips from the Betty Crocker Kitchens
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