Vegetable Fettuccine

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Vegetable

Fettuccine

 

2 cs. 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 cs. fontina

cheese sauce

3 tbsps. butter

3 tbsps. 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. Serves 4 to

6.