Fettuccine with Veal & Spinach Recipe serves: 4
Prep Time 20 Minutes
Cook Time 15 Minutes

Fettuccine with Veal & Spinach

Ingredients

  • 8 veal cutlets, pounded thin (about 1 lb.)
  • 1 Tbsp. lemon juice
  • 2 Tbsp. grated Parmesan cheese
  • 1 Tbsp. finely chopped flat-leaf parsley
  • 2 Tbsp. Bertolli® Classico™ Olive Oil
  • 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

Directions

  1. 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.
  2. 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.

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