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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.

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15 min
Prep Time
30 min
Total Time


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.

How to make

  1. STEP 1

    Cook fettuccine according to package directions. Drain. Keep warm.

  2. STEP 2

    Heat broiler. Place vegetables in single layer in ungreased 15x10x1-inch baking pan. Dot evenly with butter.

  3. STEP 3

    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.

  4. STEP 4

    Place cooked fettuccine on serving platter; top with vegetables. Garnish with fresh tarragon sprig, if desired.

Nutrition (1 serving)

230 Calories
8 Fat (g)
20 Cholesterol (mg)
260 Sodium (mg)
33 Carbohydrates (g)
3 Dietary Fiber
7 Protein (g)
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