Instructions: In separate pans cook vegetables and pasta according to package directions; drain.

Cut up any large vegetable pieces. In a saucepan melt butter. Stir in flour, lemon peel, 1/2 teaspoon salt, and a dash pepper. Stir in milk. Cook and stir till thickened and bubbly. Stir in sour cream and vegetables. Heat almost to boiling.

Spoon half the sauce into a 12x7-1/2 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 tines. Remove the pasta from the fork, standing pasta upright in baking dish to form a nest.

Continue forming nests in baking dish to make 6 portions with 3 nests each. Spoon remaining vegetable sauce over pasta. Cover and bake in a 350 F. oven about 20 minutes or till heated through.

Makes 6
servings.

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