Olive Garden's Fettuccine Assortito

1 cup julienned green bell pepper
1 cup julienned red bell pepper
1 3/4 cup small-cut broccoli flowerets
1 cup zucchini in 1/4" thick slices
1 cup yellow squash in 1/4" thick slices
1 cup match-stick-cut carrots
1 3/4 cups julienned ham
1 pound fettucine -- cooked al dente
3 cups Fontina Cheese Sauce -- (see below)
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 -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
For the 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 the 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. For the Paste and Vegetables; add the butter or margarine and olive oil to a large, heavy skillet over medium heat and saut the vegetables and ham
together until crisp tender. Stir frequently. Drain the pasta and blend with the vegetable-ham mixture; add the hot sauce and blend again, to coat all ingredients with sauce. Pass grated Parmesan at the table.
This recipe yields 4 servings.

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