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Olive Garden Fettuccine Assortito

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

Wash vegetables and drain. Peel carrots. Cut vegetables and ham.

Prepare Fontina cheese sauce as follows:
In heavy non-aluminum pot, melt 6 tablespoon of butter, add 6 tablespoons of all-purpose flour and cook on moderate heat for two minutes, stirring constantly with a wire whisk. Add 3 cups of homogenized milk and bring just barely to the boiling point. Turn off the heat and add 6 ounces of shredded Fontiana cheese and blend into the got milk. Adjust salt and pepper to taste.

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 sautéing, 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.
 

    
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