| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Side, Dishes | 6 | Servings | |
INGREDIENTS
| 2 | c | Frozen loose-pack cauliflower; broccoli, and carrots |
| 6 | oz | Fettuccine |
| 3 | tb | Butter or margarine |
| 2 | tb | Flour |
| 1 | ts | Grated lemon peel |
| 1 | c | Dairy sour cream |
| 1 | Beaten egg | |
| 1/4 | c | Grated Parmesan cheese |
| 3/4 | c | Milk |
INSTRUCTIONS
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, 1/2 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@intrnet.net> on Dec 1, 1997
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