Creamy Veal & Spinach Spaghetti

Prep time: 10min

Total time: 30min

Serves: 4

1 tbsp

olive oil, divided

15 mL

veal scaloppini

3/4 tsp

salt, divided

4 mL

1/4 tsp

pepper, divided

1 mL

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

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.
Reduce heat to medium and add remaining oil to skillet. Cook zucchini until it starts to soften and turn golden brown, about 5 min.
Meanwhile, cook pasta according to package directions. Reserve 1/2 cup (125 mL) of the pasta cooking water before draining pasta.
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.
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.