Fettuccine Primavera

Fettuccine Primavera
Recipe type: entrees
  • 6 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup heavy cream
  • ¼ pound crumbled Gorgonzola cheese
  • ¼ pound grated Fontina cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup chicken broth or stock
  • Salt and freshly ground pepper to taste
  1. In a heavy saucepan, melt the butter over low heat.
  2. Add the flour and cook and stir for 2 minutes, until the mixture froths. Do not let brown too much.
  3. Add the heavy cream slowly in a steady cream and continue to mix thoroughly while the mixture comes to a boil.
  4. Boil for 1 minute, stirring constantly, to thicken the mixture.
  5. Lower the heat to medium.
  6. Add the Gorgonzola, Fontina and Parmesan cheese.
  7. Cook and stir until all the cheese has melted.
  8. Add the chicken broth and salt and pepper to taste.
  9. To the sauce add one or more of the following cooked vegetables, zucchini, yellow squash, peas, broccoli, mushrooms—about 1 ½ cups total
  10. Pour the sauce over ¾ pound cooked fettuccine.
  11. Serve with grated Parmesan cheese on the side.