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
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Land O'Lakes.