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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

1 tbsp
olive oil, divided
15 mL
4
veal scaloppini
3/4 tsp
salt, divided
4 mL
1/4 tsp
pepper, divided
1 mL
2
zucchini, finely diced
10 oz
spaghetti
300 g
1 cup
18% table cream
250 mL
1 pkg
baby spinach
5 oz/142 g
grated Parmesan cheese, to serve

Directions

Step 1
In large skillet, heat 2 tsp (10 mL) oil over medium-high heat. Season veal with approx. half the salt and pepper. Cook veal until golden brown and cooked through, approx., 3 min. per side. Remove from skillet and set aside.
Step 2
Reduce heat to medium and add remaining oil to skillet. Cook zucchini until it starts to soften and turn golden brown, about 5 min.
Step 3
Meanwhile, cook pasta according to package directions. Reserve 1/2 cup (125 mL) of the pasta cooking water before draining pasta.
Step 4
Season zucchini with remaining salt and pepper. Add cream, reserved pasta water and spinach to skillet. Simmer until sauce has slightly thickened and spinach has wilted, about 3 min.
Step 5
Slice veal into 1/2-in. (1-cm) strips and stir, along with any juices, into skillet mixture. Stir in pasta to coat. Serve with Parmesan cheese.
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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
660
Fat:
23 g
Saturated Fat:
10 g
Carbs:
66 g
Fibre:
4 g
Sugar:
4 g
Cholesterol:
170 mg
Protein:
50 g
Sodium:
600 mg