3 tbsp. butter
1 med. onion, chopped
2 lg. carrots, cut into 1/8 inch slices
2 tbsp. flour
1 tsp. grated lemon peel
1/2 tsp. salt
1/8 tsp. black pepper
1 (10 oz.) pkg. chopped spinach, well drained
1/2 lb. linguine, cooked
1 lg. egg
1/4 c. grated Parmesan cheese
3/4 c. milk
1 c. sour cream

In medium pan, saute onion, carrots in butter 3 minutes. Remove from heat, stir in flour. Add salt, pepper, lemon peel. Return to heat, gradually add milk. Stir constantly 3 minutes. Remove from heat again, stir in sour cream and spinach. Pour into 2-quart shallow buttered baking dish. Preheat oven to 350 degrees.

To cooked, drained linguine, add the beaten egg and Parmesan cheese. Add 8 to 10 pasta nests on top of vegetables. Use fork and twirl pasta to form nest. Bake covered 20 minutes. Uncover, bake 10 additional minutes until nests are slightly golden. Serves 6.