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    Click here for a "text only" printer friendly version.
    Butter Roasted Vegetable Toss Butter Roasted Vegetable Toss

    This vegetable dish is mildly seasoned with a hint of tarragon. The roasting intensifies the natural flavors of the vegetables.

    Prep: 15 min - Broil: 9 min

    8 ounces uncooked dried 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 LAND O LAKES® 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.

    *Substitute 1 teaspoon dried tarragon leaves.

    Makes 6 servings

    Nutrition Facts 1 Serving:
    Calories 230, Fat 8 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrates 33 g, Dietary Fiber 3 g, Protein 7 g

    This recipe created by Land O'Lakes.

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