1 tbsp. salad oil
1 med. sized bunch broccoli
1 sm. red pepper, cut into thin strips
3/4 (16 oz.) pkg. linguine
1/4 stick butter
1 tbsp. flour
2 c. milk
1/4 lb. Fontina cheese, shredded
2 oz. Mozzarella cheese, shredded
2 tbsp. grated Parmesan cheese

1. In 10 inch skillet, over medium-high heat, in hot salad oil, stir broccoli and red pepper until well coated. Add 2 tablespoons water, cover and cook 5 to 10 minutes, stirring occasionally.

2. Meanwhile, in saucepan, prepare linguine as label directs.

3. In 2 quart saucepan, over medium heat, melt butter; stir in flour until smooth; cook 1 minute. Gradually stir in milk. Cook, stirring constantly, until thickens slightly. Remove from heat and stir in cheeses until melted.

4. Drain linguine, return to saucepan. Add cheese sauce, vegetables, and season to taste, tossing gently to mix well. Serve immediately. Makes four servings.

I usually double the recipe and use microwave for melting cheeses. I also add green pepper and onions, sometimes mushrooms. Be creative.