Fusilli with Carrots & Zucchini

• 12 oz Heartland Gluten Free Fusilli
• 3 Tbsp butter or margarine, divided use
• 1 Tbsp canola oil
• 1 medium onion, finely chopped
• 1 lb shredded zucchini
• 8 oz shredded carrots
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup grated Parmesan cheese

1. Cook pasta according to package directions, drain.
2. Meanwhile, in a large skillet melt 2 tablespoons of the butter with the oil over medium-high heat.
3. Add onions and carrots.
4. Cook 5 minutes, stirring occasionally.
5. Add zucchini, nutmeg and salt; continue to cook 2 to 4 minutes until vegetables are softened.
6. Put the remaining tablespoon of butter into a serving bowl.
7. Stir in hot pasta, vegetable mixture and cheese; toss until the butter melts. Serve hot.

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