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TANGY PASTA NESTS AND VEGETABLES 2 c. frozen loose pack cauliflower, broccoli and carrots (comes in a pkg., I use whole pkg.) 6 oz. fettuccine noodles 3 Tbsp. butter or margarine 2 Tbsp. all-purpose flour 1 tsp. grated lemon peel (optional) 3/4 c. milk 1 c. dairy sour cream 1 beaten egg 1/4 c. grated Parmesan cheese In separate pans, cook vegetables and pasta according to package directions; drain. Cut up any large vegetable pieces. Meanwhile, in a saucepan, melt butter. Stir in flour, peel, 1/2 teaspoon salt and a dash of pepper. Stir in milk. Cook and stir until thickened and bubbly. Stir in sour cream and vegetables. Heat almost to boiling. Spoon half the vegetable sauce mixture into a 12 x 7 1/2 x 2-inch greased baking dish. Toss together cooked pasta, egg and Parmesan cheese. Using a long tinned fork, twirl a few strands of the fettuccine around the tines. Remove pasta from fork, standing pasta upright in baking dish to form a nest. Continue forming pasta nests and arrang- ing in the baking dish until all pasta is made into nests. Spoon remaining vegetable sauce mixture over pasta. Cover and bake in a 350 degrees oven for 20 minutes, or until heated through. Makes 6 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |