Butter Roasted Vegetable Toss
Source of Recipe
Land O' Lakes
List of Ingredients
8 ounces uncooked spinach or plain fettuccine
4 medium (4 cups) yellow summer squash, cut into 1-inch pieces
2 medium (2 cups) zucchini, cut into 1-inch pieces
1 medium red or green bell pepper, cut into thin strips
1/4 cup Butter, cut into small pieces
1 tablespoon chopped fresh tarragon leaves
1/2 teaspoon salt
Recipe
Cook fettuccine according to package directions. Drain. Keep warm. Heat broiler. Meanwhile, place vegetables in single layer in ungreased 15x10x1-inch jelly-roll pan. Dot evenly with butter. Broil 4 to 6 inches from heat for 3 minutes. Add tarragon and salt; mix lightly. Continue broiling, stirring once, until vegetables are lightly browned (6 to 7 minutes). To serve, place cooked fettuccine on serving platter; top with vegetables. Garnish with fresh tarragon sprig, if desired. Makes 6 servings.
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