Olive Garden Fettuccine Assortito

Ingredients:

3 Tbsp. butter or margarine
3 Tbsp. pure olive oil
1 cup green bell peppers, julienne
1 cup red bell pepper, julienne
1 3/4 cups broccoli florets, cut small
1 cup zucchini, sliced 1/4-inch then cut in half
1 cup yellow squash, sliced 1/4-inch, then cut in half
1 cup carrots, cut matchstick, 1/8 x 1 1/2-inches
1 3/4 cups ham, julienne
1 lb fresh fettuccine pasta (or 12 oz. dried pasta), uncooked
3 cups Fontina cheese sauce (recipe follows)

Add the butter or margarine and put olive oil to a large heavy skillet over medium heat and saute the vegetables and ham together until crisp tender. Stir frequently.

While the vegetables/ham medley is sauteing, cook fresh fettuccine for 3 1/2 minutes in rapidly boiling water thoroughly.

To serve:
Blend the vegetables, ham and fettuccine thoroughly, add the hot Fontina cheese sauce and blend again, to coat all ingredients with sauce. Pass grated Parmesan cheese at the table.

FONTINA CHEESE SAUCE

6 tablespoon butter
6 tablespoons all-purpose flour
3 cups milk
6 ounces shredded Fontina cheese
salt and pepper (to taste)

In heavy non-aluminum pot, melt butter, add flour and cook on moderate heat for two minutes, stirring constantly with a wire whisk. Add milk and bring just barely to the boiling point. Turn off the heat and add cheese and blend into the milk. Adjust salt and pepper to taste.

Serves 4-6

Tags: restaurant recipes, olive garden recipes, copycat recipes, fettuccine assortito