| 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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