This vegetable dish is mildly seasoned with a hint of tarragon. The roasting intensifies the natural flavors of the vegetables.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
8 ounces uncooked dried spinach or plain fettuccine
4 medium (4 cups) yellow summer squash, cut into 1-inch pieces
2 medium (2 cups) zucchin, 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
*Substitute 1 teaspoon dried tarragon leaves.
Cook fettuccine according to package directions. Drain. Keep warm.
Heat broiler. Place vegetables in single layer in ungreased 15x10x1-inch baking pan. Dot evenly with butter.
Broil 4 to 6 inches from heat 4 minutes. Add tarragon and salt; mix lightly. Continue broiling, stirring once, 10-12 minutes or until vegetables are lightly browned.
Place cooked fettuccine on serving platter; top with vegetables. Garnish with fresh tarragon sprig, if desired.
Explore reviews fromour online community
flavorful & great dish for any time!
Are you just swimming in zucchini this time of year? Here’s how to make this prolific vegetable the star of the dinnertime show, in zucchini main dishes and hearty sides.