|
Olive Garden Fettuccine Assortito
Author/Submitted by:
Servings: 4
Categories:
Pasta
/
Vegetables
Ingredients: 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
Directions:
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.
| 
