Olive Garden Fettuccine Assortito

Recipe Ingredients

1 cup	237ml	Green bell pepper - julienned
1 cup	237ml	Red bell pepper - julienned
1 3/4 cups	255g / 9oz	Broccoli flowerets - cut small
1 cup	237ml	Zucchini - sliced 1/4" thick
1 cup	237ml	Yellow squash - sliced 1/4" thick
1 cup	110g / 3.9oz	Carrots - cut into matchsticks
1 3/4 cups	414ml	Ham - julienned
1 lb	454g / 16oz	Fettucine - cooked al dente
3 cups	711ml	Fontina cheese sauce
3 tablespoons	45ml	Butter or margarine
3 tablespoons	45ml	Olive oil
		Fontina Cheese Sauce
6 tablespoons	90ml	Butter
6 tablespoons	90ml	All-purpose flour
3 cups	711ml	Milk
6 oz	170g	Fontina cheese - shredded
		Salt and pepper

Recipe Instructions

Source:
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. The Olive Garden.

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