Dill Carrot Pasta

I invented this one night when about the only fresh vegetables I had on hand were carrots and onions. It was so good I've made it a few times since then, so I decided to write it up so I can remember it.

Dill Carrot Pasta
2T butter
4 carrots, peeled and cut into rounds
1 medium onion, coarsely chopped
salt
pepper
dill
parsley (or peas, it just needs some green color)
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plus however much pasta you can make in your 2qt pot.
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Parmesan cheese

Melt butter in your pan. Add carrots and fry. Meanwhile, chop the onion and add it to the pan, then start cooking the noodles. When the carrots are tender, add salt, pepper, and dill to taste. Add enough parsley to make it look pretty.

To serve, top noodles with carrot mixture and sprinkle with parmesan cheese.