Olive Garden Fettuccine Assortito

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Servings: 4 Difficulty: Intermediate
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Creamy fontina sauce tossed with al dente pasta and crisp-tender garden vegetables
Olive Garden Fettuccine Assortito recipe image

This comforting Fettuccine Assortito brings the warmth of a classic Italian-American dinner straight to your home kitchen. The star of the dish is a rich, velvety Fontina cheese sauce that coats every strand of al dente fettuccine. It’s studded with a colorful medley of crisp-tender vegetables including broccoli, zucchini, yellow squash, carrots, and bell peppers, all sautéed to perfection. The mild sweetness of the ham adds a savory depth that balances the earthy vegetables and creamy cheese. Perfect for a cozy weeknight meal or a casual family gathering, this dish is simple to prepare yet feels indulgent. ItâÂÂs a satisfying blend of textures and flavors that everyone will love.

Olive Garden Fettuccine Assortito recipe image
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Olive Garden Fettuccine Assortito

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 18.6

Description

This comforting Fettuccine Assortito brings the warmth of a classic Italian-American dinner straight to your home kitchen. The star of the dish is a rich, velvety Fontina cheese sauce that coats every strand of al dente fettuccine. It&# 226;ÂÂs studded with a colorful medley of crisp-tender vegetables including broccoli, zucchini, yellow squash, carrots, and bell peppers, all sautéed to perfection. The mild sweetness of the ham adds a savory depth that balances the earthy vegetables and creamy cheese. Perfect for a cozy weeknight meal or a casual family gathering, this dish is simple to prepare yet feels indulgent. ItâÂÂs a satisfying blend of textures and flavors that everyone will love.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside.
  2. While the pasta cooks, prepare the vegetables. Julienne the green and red bell peppers. Cut the zucchini and yellow squash into 1/4-inch thick slices. Julienne the carrots. Chop the broccoli into florets.
  3. In a heavy non-aluminum saucepan, melt 6 tablespoons of butter over medium heat. Add the all-purpose flour and cook for 2 minutes, stirring constantly with a whisk to form a roux.
  4. Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a bare simmer, stirring frequently.
  5. Remove the saucepan from heat. Stir in the shredded Fontina cheese until melted and smooth. Season with salt and pepper to taste. Keep warm.
  6. In a large heavy skillet, heat 3 tablespoons of butter and olive oil over medium heat. Add the prepared vegetables and julienned ham.
  7. Sauté the vegetables and ham, stirring frequently, until they are crisp-tender. This should take about 5-7 minutes.
  8. Add the drained fettuccine to the skillet with the vegetables and ham. Toss to combine.
  9. Pour the hot Fontina cheese sauce over the pasta and vegetable mixture. Gently toss everything together until the pasta is evenly coated.
  10. Serve immediately, passing grated Parmesan cheese at the table for optional garnish.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 18.6kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 4.2g2%
Dietary Fiber 1.5g6%
Sugars 2.5g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fettuccine, fontina, cheese sauce, pasta, vegetables, broccoli, zucchini, ham, olive garden, copycat, creamy, dinner, italian, easy, family meal, comfort food, sautéed, al dente, bell pepper
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