Restaurant Recipes
Olive Garden Fettuccine Assortito
Yield: 4 servings
Ingredients
Fontina Cheese Sauce
- 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
Pasta and Vegetables
- 1 cup julienned green bell pepper
- 1 cup julienned red bell pepper
- 1 3/4 cups small-cut broccoli florets
- 1 cup zucchini, cut in 1/4 inch thick slices
- 1 cup yellow squash, cut in 1/4 inch thick slices
- 1 cup matchstick-cut carrots
- 1 3/4 cups julienned ham
- 1 pound fettuccine, cooked al dente
- 3 cups Fontina Cheese Sauce (see below)
- 3 tablespoons butter or margarine
- 3 tablespoons olive oil
Instructions
Fontina Cheese 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.
- Pasta and Vegetables: add the butter or margarine and olive oil to a large, heavy skillet over medium heat and sauté 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.
Attribution
Posted by dizzybreez at Recipe Goldmine May 4, 2001.
Source: Olive Garden Restaurants