2 c. frozen loose pack cauliflower, broccoli and carrots
6 oz. fettuccine
3 tbsp. butter
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 vegetables. Meanwhile, in a saucepan, melt butter. Stir in flour, peel, 1/2 tsp. 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 1/2 x 2 inch baking dish.

Toss together cooked pasta, egg and Parmesan. Using a long-tined 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 arranging in the baking dish to make six portions with three nests each. Spoon remaining vegetable sauce over pasta. Cover and bake in a 350 degree oven for about 20 minutes or until heated through. Makes 6 servings.