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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
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.

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