Creamy Veal & Spinach Spaghetti
Prep Time
Serves
Cooking Mode
1 tbsp olive oil, divided
4 veal scaloppini
¾ tsp salt, divided
¼ tsp pepper, divided
2 zucchini, finely diced
10 oz spaghetti
1 cup 18% table cream
1 pkg baby spinach
grated Parmesan cheese, to serve
1 tbsp olive oil, divided
4 veal scaloppini
¾ tsp salt, divided
¼ tsp pepper, divided
2 zucchini, finely diced
10 oz spaghetti
1 cup 18% table cream
1 pkg baby spinach
grated Parmesan cheese, to serve
Directions
1In 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.
2Reduce heat to medium and add remaining oil to skillet. Cook zucchini until it starts to soften and turn golden brown, about 5 min.
3Meanwhile, cook pasta according to package directions. Reserve 1/2 cup (125 mL) of the pasta cooking water before draining pasta.
4Season 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.
5Slice 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.
Disclaimer
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Personal Note
Personal Note
