- 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
