Butter-Roasted Vegetable Pasta Toss

[Guest guest]

Butter-Roasted Vegetable Pasta Toss

 

8 ounces uncooked dried spinach or plain fettuccine

4 cups yellow summer squash, cut into 1-inch pieces

2 cups zucchini, cut into 1-inch pieces

1 medium red or green bell pepper, cut into thin

strips

1/4 cup 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. Serves 6.

 

 

______________________________\

____

Looking for last minute shopping deals?

Find them fast with Search.

http://tools.search./newsearch/category.php?category=shopping