Olive Garden Fettuccine Assortito

    1 cup julienned green bell pepper
    1 cup julienned red bell pepper
    1 3/4 cups small-cut broccoli florets
    1 cup zucchini, cut in 1/4-inch thick slices
    1 cup yellow squash, cut in 1/4-inch thick slices
    1 cup matchstick-cut carrots
    1 3/4 cups julienned ham
    1 pound fettuccine, cooked al dente
    3 cups Fontina Cheese Sauce (see below)
    3 tablespoons butter or margarine
    3 tablespoons olive oil

Fontina Cheese Sauce:
    6 tablespoons butter
    6 tablespoons all-purpose flour
    3 cups milk
    6 ounces Fontina cheese, shredded
    Salt, to taste
    Freshly-ground black pepper, to taste

For the Sauce; in a heavy non-aluminum pot, melt butter, add
all-purpose flour and cook on moderate heat for 2 minutes, stirring
constantly with a wire whisk. Add the milk and bring just barely to
the boiling point. Turn off the heat and add Fontina cheese and blend
into the hot milk. Adjust the salt and pepper.

For the Pasta and Vegetables; add the butter or margarine and olive
oil to a large, heavy skillet over medium heat and saute the
vegetables and ham together until crisp tender. Stir frequently.

Drain the pasta and blend with the vegetable-ham mixture; add the
hot sauce and blend again, to coat all ingredients with sauce. Pass
grated Parmesan at the table.