Butter-Roasted Vegetable Toss

Butter-Roasted Vegetable Toss
15
1 Review
This vegetable dish is mildly seasoned with a hint of tarragon. The roasting intensifies the natural flavors of the vegetables.
15 min
Prep Time
30 min
Total Time
6 servings

Ingredients

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.

Directions

  1. Cook fettuccine according to package directions. Drain. Keep warm.
  2. Heat broiler. Place vegetables in single layer in ungreased 15x10x1-inch baking pan. Dot evenly with butter.
  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. Place cooked fettuccine on serving platter; top with vegetables. Garnish with fresh tarragon sprig, if desired.

Recipe Tips

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

flavorful & great dish for any time!

Comment on this Recipe

Please select a rating

Email address will not be published

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.

Before you cook a meal for yourself...

How about feeding someone in need for free?
image
image
image
image