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Olive Garden Fettuccine Assortito

Author/Submitted by:
Servings: 4
Categories: Pasta / Vegetables

1  cup  Green bell pepper, julienned
1  cup  red bell pepper, julienned
1 3/4  cups  broccoli flowerets, cut small
1  cup  zucchini, sliced 1/4" thick
1  cup  yellow squash, sliced 1/4" thick
1  cup  carrots, cut into matchsticks
1 3/4  cups  ham, julienned
1  pound  fettucine, cooked al dente
3  cups  Fontina cheese sauce
3  tablespoons  butter or margarine
3  tablespoons  olive oil

6  tablespoons  butter
6  tablespoons  all-purpose flour
3  cups  milk
6  ounces  fontina cheese, shredded
    salt and pepper

1. 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.

2. 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.

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