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    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


    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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