1/2 lb. thin spaghetti
2 tbsp. butter
2 cloves garlic, minced
2 c. finely shredded carrots
1 med. zucchini, cut into julienne strips
3/4 c. chopped onion
2 tbsp. grated Parmesan cheese
1 tsp. dried dill weed
1/2 tsp. salt-free herb seasoning

Cook spaghetti; drain. In medium skillet heat butter with garlic. Add carrots, zucchini and onion. Cook and stir until vegetables are tender. Toss vegetables with hot cooked spaghetti, Parmesan cheese, and seasonings. Serve immediately. Serves 6.