Title: Olive Garden Fettuccine Assortito
Categories: Pasta Vegetable Pork Italian
Yield: 4 To 6
| WALDINE VAN GEFFEN VGHC42A |
| 1 | c | Green bell pepper; julienne 1/4x1" |
| 1 | c | Red bell pepper; julienne 1/4x1" |
| 1 3/4 | c | Broccoli florets; cut small |
| 1 | c | Zucchini; slice 1/4" then halve |
| 1 | c | Yellow squash; slice 1/4" then halve |
| 1 | c | Carrots; cut matchsticks |
| 1 3/4 | c | Ham; julienne |
| 1 | lb | Fresh fettuccine pasta; or |
| 12 | oz | Dried; cook al dente |
| 3 | c | Fontina cheese sauce |
| 3 | tb | Butter/margarine |
| 3 | tb | Olive oil |
| | | FONTINA CHEESE SAUCE |
| 6 | tb | Butter |
| 6 | tb | All-purpose flour |
| 3 | c | Milk |
| 6 | oz | Fontina; shred |
| | | Salt and pepper |
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.