Recipe: Tangy Pasta Nests and Vegetables

TANGY PASTA NESTS AND VEGETABLES

2 cups frozen loose-pack cauliflower, broccoli, and carrots
6 ounces fettuccine, uncooked
3 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon grated lemon peel
1 cup dairy sour cream
1 beaten egg
1/4 cup grated parmesan cheese
3/4 cup milk

Preheat oven to 350 degrees F.

In separate pans cook vegetables and pasta according to package directions; drain cut up any large vegetable pieces; set aside.

In a saucepan melt butter. Stir in flour, lemon peel, 1/2 teaspoon salt and a dash of pepper. Stir in milk. Cook and stir till thickened and bubbly. Stir in sour cream and vegetables. Heat almost to boiling. Spoon half the sauce into a 12x7x2-inch 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 the 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 F about 20 minutes or till heated through.

Servings: 6
Adapted from source: Better Homes and Gardens Homemade Holidays