Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----WALDINE VAN GEFFEN VGHC42A-----
   1      cup           green bell pepper -- julienned
   1      cup           red bell pepper -- julienned
   1 3/4  cups          broccoli flowerets -- cut small
   1      cup           zucchini -- sliced 1/4" thick
   1      cup           yellow squash -- sliced 1/4" thick
   1      cup           carrots -- cut into matchsticks
   1 3/4  cups          ham -- julienned
   1      pound         fettucine -- cooked al dente
   3      cups          fontina cheese sauce
   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 and pepper

Preparation:

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 of 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. PASTA/VEGETABLES-Add the butter or margarine and olive oil to a large, heavy skillet over medium heat and saute the veggies and ham together until crisp tender. Stir frequently. Drain the pasta and blend with the veggies/ham mixture; add the hot sauce and blend again, to coat all ingredients with sauce. Pass grated Parmesan at the table.