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Olive garden fettuccine assortito

Yield: 4 Servings -WA

Ingredients:

• 1 c Green bell pepper -- Julienned
• 1 c Red bell pepper -- Julienned
• 1 3/4 c Broccoli flowerets -- cut Small
• 1 c Zucchini -- sliced 1/4" Thick
• 1 c Yellow squash -- sliced 1/4" Thick
• 1 c Carrots -- cut into Matchsticks
• 1 3/4 c Ham -- julienned
• 1 lb Fettucine -- cooked al Dente
• 3 c Fontina cheese sauce
• 3 tb Butter or margarine
• 3 tb Olive oil FONTINA CHEESE SAUCE
• 6 tb Butter
• 6 tb All-purpose flour
• 3 c Milk
• 6 oz Fontina cheese -- shredded

Instructions:

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. Recipe By :

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