Olive garden fettuccine assortito

4 servings

Ingredients

Quantity Ingredient
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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.

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