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Basil Veal and Pasta recipe

Tender strips of veal laced with red pepperflakes and red bell peppers conjure up visions of pepper plantsweighted by scores of bright, colorful peppers. Olive oil, onionsand mushrooms enrich the mix finished with a generous splashof white wine.

Recipe: Basil Veal and Pasta

8 ounces dried egg noodles
1 pound veal cutlets
2 1/2 tablespoons olive oil – divided use
1 teaspoon crushed dried basil
1/4 teaspoon salt
1/8 teaspoon dried red pepper flakes
1/2 cup seeded, sliced red bell pepper
1/2 cup chopped peeled onion
1 1/2 cups sliced mushrooms
1 1/2 teaspoons cornstarch
1/3 cup white wine

  • Prepare noodles according to package directions;drain and keep warm.
  • Meanwhile pound veal between 2 sheetsof waxed paper to 1/8-inch thickness. Cut into 1×3-inch strips;refrigerate.
  • Combine 1 tablespoon olive oil, basil,salt and red pepper flakes in a small bowl; set aside.
  • Heat 1/2 tablespoon olive oil in a nonstickskillet or wok over medium-high heat. Stir-fry pepper slicesand onion for 1 minute. Add mushrooms and basil mixture; stir-fryfor 2 minutes, or until vegetables are just tender-crisp. Removefrom skillet; set aside.
  • Return skillet to heat. Add 1 tablespoonolive oil and veal strips; stir-fry over medium-high heat for1 to 2 minutes or until just cooked; remove veal from skilletand reserve.
  • Combine wine and cornstarch in a smallbowl; stir to blend. Add mixture to skillet; cook over high heatfor 30 seconds or until thickened.
  • Return veal and vegetables to skillet;heat thoroughly. Serve over noodles.

    Makes 4 servings.

    Veal Pasta Salad – Kitchen Cat

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