Olive garden fettuccine assortito
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----waldine van geffen vghc | ||
| 1 | cup | Green bell pepper; julienne |
| 1 | cup | Red bell pepper; julienne |
| 1¾ | cup | Broccoli florets; cut small |
| 1 | cup | Zucchini; slice 1/4\" then |
| 1 | cup | Yellow squash; slice 1/4\" halve |
| 1 | cup | Carrots; cut matchsticks |
| 1¾ | cup | Ham; julienne |
| 1 | pounds | Fresh fettuccine pasta; or |
| 12 | ounces | Dried; cook al dente |
| 3 | cups | Fontina cheese sauce |
| 3 | tablespoons | Butter/margarine |
| 3 | tablespoons | Olive oil |
| Fontina cheese sauce | ||
| 6 | tablespoons | Butter |
| 6 | tablespoons | All-purpose flour |
| 3 | cups | Milk |
| 6 | ounces | Fontina; shred |
| Salt and pepper | ||
Directions
SAUCE-In a heavy non-aluminum pot, melt butter, add all-purpose flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Add of milk and bring just barely to the boiling point.
Turn off the heat and add Fontina cheese and blend into the hot milk.
Adjust the salt and pepper.
PASTA/VEGETABLES-Add the butter or margarine and olive oil to a large, heavy skillet over medium heat and saute the veggies and ham together until crisp tender.
Stir frequently. Drain the pasta and blend with the veggies/ham mixture; add the hot sauce and blend again, to coat all ingredients with sauce.
Pass grated Parmesan at the table.
Source: The Olive Garden.