2 tbsp. salt
1 lb. very thin egg noodles
1/4 c. butter (1/2 stick)
2 tsp. minced garlic
2 lg. carrots
1 med. zucchini
1 sm. sweet red or green pepper
1 c. whipping cream
1/2 c. grated Parmesan cheese
1/4 c. chopped fresh or 1 1/3 tbsp. dried dill weed
1/2 tsp. salt
1/4 tsp. ground pepper

Cut julienne.

Bring water to a rapid boil in large saucepan over high heat. Add salt and pasta and cook to al dente. Meanwhile, melt butter in large skillet over medium high heat. Add garlic and saute until garlic just begins to color, about 1 minute. Add vegetables and toss over high heat for 2 minutes. Remove from heat. Drain pasta. Place vegetables over high heat. Stir in cream, 1/2 cup Parmesan cheese, dill, salt and pepper. Add pasta to skillet and toss gently to blend. Divide pasta among 6 heated plates. Garnish with dill. Pass additional Parmesan cheese separately.