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Fontina Cheese Sauce
6 T. butter
6 T. flour
3 C. milk
6 oz. Fontina cheese shredded
In a saucepan, melt butter and add flour. Stir constantly with a wire whisk. Add
the milk and keep stirring. Bring the mixture just before the boiling point.
Take the pan off the stove and stir in the cheese. Add salt and pepper to taste.
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Vegetable Fettuccine
2 C. broccoli florets cut small
1 C. green bell peppers julienned
1 C. red pepper julienned
1 C. yellow squash cut in 1/4 inch slices and halved
1 C. zucchini sliced 1/4 inch slices and halved
1 C. carrots julienned
1 lb. fresh fettuccine pasta or 12 oz. dry
3 C. Fontina cheese sauce
3 T. butter
3 T. olive oil
Fresh parmesan cheese
Add the olive oil and butter to a large skillet. Saute the vegetables until
tender crisp. While the vegetables are sauteeing, cook the pasta in rapidly
boiling water.
Add the warm cheese sauce to the vegetables. Drain the pasta and add to the
vegetables. Toss and coat the pasta with the sauce. Serve immediately with the
fresh parmesan cheese.
Note: This pasta is also good with chopped ham, grilled chicken or shrimp added
to it.
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