Pasta Nests and Vegetables


cups fresh cauliflower, broccoli and carrots, cut into small pieces
tablepoons butter
tablespoons all-purpose flour
teaspoon finely shredded lemon peel
teaspoon salt
teaspoon pepper
1 1/2
cups mild
16-ounce carton dairy sour cream
12 ounce package dried fettuccine, cooked and drained
beaten eggs
cup grated Parmesan cheese



Preheat the oven to 350 degrees.  Cook the cauliflower, broccoli and carrot pieces in a small amount of boiling water for 5 to 10 minutes or until the vegetables are crisp-tender.  Drain the vegetable mixture; set aside.


In a saucepan, melt the butter.  Stir in the flour, shredded lemon peel, salt and pepper.  Add the milk, stirring constantly, until the ingredients are well blended and the mixture is smooth.  Cook and stir until the mixture is thickened and bubbly.


Stir the sour cream and vegetable mixture into the milk mixture.  Bring the mixture almost to a boil; remove from heat.  Spoon half of the vegetable-sauce mixture into a 3-quart rectangular baking dish.


Place the cooked fettuccine in a large bowl.  Add the beaten eggs and Parmesan cheese; toss until well coated.  Using a long-tine fork, twirl several strands of the fettuccine around the tines.  Using a second fork, push the twirled pasta strands off into the baking dish, arranging the strands to form a “nest”.  Repeat with the remaining pasta to make a total of 12 nests.


Spoon the remaining vegetable-sauce mixture around the pasta nests.  Loosely cover the baking dish with aluminum foil.  Bake in the 350 oven for 20 to 25 minutes or until heated through. 


Makes 6 servings.