Creamy Veal & Spinach Spaghetti

Prep time: 10min
Total time: 30min
Serves: 4
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
Per serving (1/4 of the recipe):
calories
660
fat
23 g
saturated fat
10 g
carbs
66 g
sugar
4 g
protein
50 g
cholestrol
170 mg
fibre
4 g
sodium
600 mg

Directions

  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.

  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.

  3. Meanwhile, cook pasta according to package directions. Reserve 1/2 cup (125 mL) of the pasta cooking water before draining pasta.

  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.

  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.