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