Tangy pasta nests and vegetables (corrected)

6 Servings

Ingredients

Quantity Ingredient
2 cups Frozen loose-pack cauliflower; broccoli, and carrots
6 ounces Fettuccine
3 tablespoons Butter or margarine
2 tablespoons Flour
1 teaspoon Grated lemon peel
1 cup Dairy sour cream
1 Beaten egg
¼ cup Grated Parmesan cheese
¾ cup Milk

Directions

In separate pans cook vegetables and pasta according to package directions; drain. Cut up any large vegetable pieces. In a saucepan melt butter. Stir in flour, peel, ½ teaspoon salt and a dash of pepper. Stir in milk. Cook and stir till thickened and bubbly. Stir in sour cream and begetables. Heat almost to boiling. Spoon half the sauce into a 12x7x2" baking dish. Toss together cooked pasta, egg, and Parmesan. Using a long-tined fork, twirl a few strands of fettucine around tines. Remove pasta from fork, standing pasta upright in baking dish to form a nest. Continue forming nests in baking dish to make 6 portions with 3 nests each. Spoon remaining vegetable sauce over pasta. Cover and bake at 350 degrees about 20 minutes or till heated through.

NOTES : Notes: From Better Homes and Gardens Homemade Holidays Posted to recipelu-digest Volume 01 Number 332 by "lbrandau" <lbrandau@...> on Dec 1, 1997

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