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