Three Cheese Fettuccine
This three cheese-sauced fettuccine I've been told is more typical of northern Italy,
while tomato sauced pasta is more common to southern Italy.

Things You Will Need

2-cups broccoli flowerettes
2-cups thinly sliced carrots
1-tablespoon olive oil
1-cup thin sliced leek or 8 green onion tops, finely sliced
2-cloves garlic, minced
1/4-cup flour
1-teaspoon oregano leaves
1/4-teaspoon black pepper
2-1/2 cups milk, whole or low-fat
3/4-cup shredded Gouda or Fontina cheese
3/4 -cup shredded Swiss cheese
1/2-cup grated Parmesan cheese
12- ounces fettuccine or linguine
large saucepans

Step 1

In a large cooking pot, bring about -inch of water to a boil over high heat. Add the broccoli and carrots. Lower heat and simmer, covered, for about 8 to 10 minutes, just until tender crisp. Don't over cook. Drain.

Step 2

In the large saucepan you just drained, heat oil over medium heat, add the leek and garlic and cook til tender. Stir in flour, oregano and pepper, cook for about 1 minute or til bubbly. Add the milk and cook, stirring all the time, until mixture just starts to thicken. Stir in all of the cheese except 1/4-cup of the Parmesan. Stir in the broccoli and carrots. Cover and keep warm.

Step 3

Now in a large pot, cook the fettuccine as per the package directions. Drain and return to the large pot. Add the cheese mixture and toss lightly. Divide on to 6 serving plates and sprinkle with remaining Parmesan cheese.
Makes 6 servings.

Tips & Warnings

For a meal with meat, add 2-cups cooked diced chicken breasts. Also, great with cooked shrimp.