Recipe - Tangy Pasta Nests And Vegetables (Corrected)

2 cup Frozen loosepack
cauliflower; broccoli, and
carrots
6 ounce Fettuccine
3 tablespoon Butter or margarine
2 tablespoon Flour
1 teaspoon Grated lemon peel
1 cup Dairy sour cream
1 Beaten egg
One fourth cup Grated Parmesan cheese
Three fourths cup Milk

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, One half 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 longtined 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 recipeludigest Volume 01 Number 332 by "lbrandau"
lbrandau@intrnet.net on Dec 1, 1997