Pasta recipes

Olive Garden Fettuccine Assortito

Course : Pasta
Serves: 4

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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 inch thick

1 cup yellow squash -- sliced 1/4 inch 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

---fontina cheese sauce

6 tablespoons butter

6 tablespoons all-purpose flour

3 cups milk

6 ounces fontina cheese -- shredded

1/2 teaspoon salt and pepper

Preparation / Directions:

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.

Olive Garden Fettuccine Assortito

Ingredients:

Preparation / Directions:

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