Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Pasta
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-WALDINE VAN GEFFEN
-VGHC42A-----
1 c Green bell pepper --
Julienned
1 c Red bell pepper --
Julienned
1 3/4 c Broccoli flowerets -- cut
Small
1 c Zucchini -- sliced 1/4"
Thick
1 c Yellow squash -- sliced 1/4"
Thick
1 c Carrots -- cut into
Matchsticks
1 3/4 c Ham -- julienned
1 lb Fettucine -- cooked al
Dente
3 c Fontina cheese sauce
3 tb Butter or margarine
3 tb Olive oil
FONTINA CHEESE SAUCE
6 tb Butter
6 tb All-purpose flour
3 c 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.
