Olive Garden Fettuccine Assortito
-WALDINE VAN GEFFEN


1 cup Green bell pepper
Julienned
1 cup Red bell pepper
Julienned
1 3/4 cup 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 cup Ham, julienned
1 lb Fettucine, cooked al
Dente
3 cup Fontina cheese sauce
3 tbsp Butter or margarine
3 tbsp Olive oil
FONTINA CHEESE SAUCE
6 tbsp Butter
6 tbsp All-purpose flour
3 cup Milk
6 oz Fontina cheese, shredded
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.