Vegetable Fettuccine

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.