1 tbsp. salad oil
1 med.-sized bunch broccoli, cut into 2x1 inch pieces
1 sm. red pepper, cut into thin strips
3/4 of 16 oz. pkg. linguine
2 tbsp. butter
1 tbsp. flour
2 c. milk
1/4 lb. fontina cheese shredded (hard to find - Alecsi's has - get the kind that you can melt) - (1 c.)
2 oz. Mozzarella cheese, shredded (1/2 c.)
2 tbsp. grated Parmesan cheese

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

2. Meanwhile, in saucepot, 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 mixture boils and thickens slightly. Remove saucepan from heat; stir in cheeses until melted.

4. Drain linguine; return to saucepot. Add cheese sauce, vegetables and salt to taste, tossing gently to mix well. Serve immediately. Makes 4 servings. About 680 calories per serving.