FOUR-CHEESE FETTUCCINE

"Two pastas, plus mozzarella, Fontina, provolone and Romano cheeses make a hearty dish."

1/2 of a 12-ounce box fettuccine noodles
1/2 of a 12-ounce box spinach fettuccine noodles
2 tablespoons butter or margarine
1 1/4 cups half-and-half or light cream
1 cup grated mozzarella cheese, about 4 ounces
1/2 cup grated Fontina cheese, about 2 ounces
1/2 cup grated provolone cheese, about 2 ounces
1/4 cup grated Romano cheese, about 1 ounce
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper
Additional grated Romano cheese (optional, for serving)

Cook fettuccine in large saucepot of boiling water according to package directions; drain; return to saucepot. Cover to keep warm; set aside.

Meanwhile, in I-quart saucepan over medium-low heat, melt butter; stir in half-and-half, mozzarella, Fontina, provolone and Romano cheeses; cook 4 minutes, stirring constantly until cheeses are melted.

Add cheese mixture, parsley and pepper to fettuccine in saucepot; toss until well combined. Remove to serving bowl. Serve immediately, sprinkling lightly with additional grated Romano cheese, if desired.

Microwave Instructions:
Cook fettuccine as directed. In 1-quart casserole or serving dish combine butter and half-and-half. Cook, uncovered, on high (100% power) 2 1/2 to 3 minutes. Stir in cheeses, parsley, pepper and drained fettuccine. Cook, uncovered, on high (100% power) 1 1/2 to 2 1/2 minutes. Toss lightly.

Makes 6 servings
From: Recipelink.com
Source: Magazine recipe clipping