Olive Garden Fettuccine Assortito

Name: Olive Garden Fettuccine Assortito
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 6 tablespoons butter; 6 tablespoons all-purpose flour; 3 cups milk; 6 ounces Fontina cheese, shredded; salt, to taste; fresh ground black pepper, to taste; 1 cup green bell pepper, julienned; 1 cup red bell pepper, julienned; 1 3/4 cups broccoli florets, cut into small pieces; 1 cup zucchini, cut in 1/4 inch slices; 1 cup yellow squash, cut in 1/4 inch slices; 1 cup carrot, julienned; 1 3/4 cups ham, julienned; 1 lb fettuccine pasta (cooked al dente ); 3 tablespoons butter or 3 tablespoons margarine; 3 tablespoons olive oil

Submitted by Member 610488

"This is a copycat recipe for Olive Garden's Fettuccine Assortito."

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Ready In:: 45mins
Ingredients:: 16
Serves:: 4

ingredients

Fontina Cheese Sauce
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
6 ounces Fontina cheese, shredded
salt, to taste
fresh ground black pepper, to taste
Assortito
1 cup green bell pepper, julienned
1 cup red bell pepper, julienned
1 ³⁄₄ cups broccoli florets, cut into small pieces
1 cup zucchini, cut in 1/4 inch slices
1 cup yellow squash, cut in 1/4 inch slices
1 cup carrot, julienned
1 ³⁄₄ cups ham, julienned
1 lb fettuccine pasta (cooked al dente )
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons olive oil

directions

In a heavy non-aluminum pot, melt butter then whisk in the flour and cook on moderate heat for 2 minutes, stirring constantly. Add the milk and bring just barely to the boiling point. Turn off the heat, add Fontina cheese and blend into the hot milk. Adjust the salt and pepper.
Add the butter or margarine and olive oil to a large, heavy skillet over medium heat and sauté the vegetables and ham together until crisp tender. Stir frequently.
Drain the pasta and blend with the vegetable-ham mixture; add the hot cheese sauce and blend again, to coat all ingredients with sauce. Pass grated Parmesan at the table.

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Reviews

I can't say weather this is a good copycat or not as I've never had it at Olive Garden (never even noticed it on the menu) but we did enjoy it. Nice spring dish with all the fresh veggies. It does make a lot. I would say more than 4 servings. My husband and I have had it twice this week for supper and there is still some leftover. We are both big eaters and had seconds at least at the first meal so I would say more like 6-8 servings, especially if you were serving it with a salad and breadsticks.

berry271
I loved this recipe, I got rave reviews. I had to make some subtitution due to lack of certain ingredients (cheddar, swiss, and parmesan instead of fontina and I didn't have any squash or zucchini). It was still very good, and I figure if it is this good with the substitutions it is probably amazing when you make it right. ;)

ChefJen 306542

Tweaks

I loved this recipe, I got rave reviews. I had to make some subtitution due to lack of certain ingredients (cheddar, swiss, and parmesan instead of fontina and I didn't have any squash or zucchini). It was still very good, and I figure if it is this good with the substitutions it is probably amazing when you make it right. ;)

ChefJen 306542