This vegetable dish is mildly seasoned with a hint of tarragon. The roasting intensifies the natural flavors of the vegetables.
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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.
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