Instructions:

Olive Garden Fettuccine Assortito

Source: Olive Garden Restaurants

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

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

For the 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.

For the Pasta and Vegetables; add the butter or margarine and olive oil to a large, heavy skillet over medium heat and saute.