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 Need2-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-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
Step 1In 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 2In 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 3Now 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.