6 ounces sliced assorted mushrooms (cremini, white, shiitake or oyster)
1/4 cup dry red wine [or chicken broth]
1 jar Bertolli® Alfredo Sauce
1/4 tsp. ground black pepper
1 package (9 oz.) fettuccine, cooked and drained
2 cups coarsely chopped fresh spinach leaves
Evenly sprinkle veal with lemon juice, cheese and parsley. Roll up and secure with wooden toothpicks or string. Heat Olive Oil in 12-inch skillet and brown veal over medium-high heat. Remove veal and set aside.
Cook mushrooms in same skillet over medium heat, stirring occasionally, 3 minutes or until lightly golden. Add wine and cook 1 minute. Return veal to skillet. Stir in Sauce and pepper. Reduce heat to low and simmer covered, stirring occasionally, 8 minutes or until veal is tender. Meanwhile, toss hot fettuccine with spinach. To serve, arrange veal and sauce over hot fettuccine.