Vegetables And Pasta Nests - cooking recipe

Ingredients

2 c. frozen loose-pack cauliflower, broccoli and carrots
8 oz. fettuccine (uncooked)
3 Tbsp. margarine
2 Tbsp. flour
1 Tbsp. grated lemon peel
1/2 tsp. salt
1 tsp. pepper
1 1/4 c. milk
1 c. plain yogurt
2 beaten eggs
1/2 c. grated Parmesan cheese

Preparation

In separate pans, cook vegetables and pasta according to package directions and drain.
Melt margarine in saucepan and stir in flour, lemon peel, salt and pepper.
Stir in milk and stir until thickened and bubbly.
Add yogurt and vegetables; heat almost to boiling.
Spoon half of the vegetable sauce mixture into a 12 x 8 x 2-inch baking dish.