Fettuccine with Veal & Spinach Recipe | Yummly

Fettuccine With Veal & Spinach

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  • 8 veal cutlets (pounded thin (about 1 lb ))
  • 1 tablespoon lemon juice
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon flat leaf parsley (finely chopped)
  • 2 Tbsp. Bertolli® Classico™ Olive Oil
  • 6 ounces sliced mushrooms (assorted, cremini, white, shiitake or oyster)
  • 1/4 cup dry red wine (or chicken broth)
  • 1 jar Bertolli® Alfredo Sauce
  • 1/4 teaspoon ground black pepper
  • 1 package fettucine (9 oz., cooked and drained)
  • 2 cups fresh spinach leaves (coarsely chopped)
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    1. Evenly sprinkle veal with lemon juice, cheese and parsley. Roll up and secure with wooden toothpicks or string. Heat Olive Oil in 12-inch skillet and brown veal over medium-high heat. Remove veal and set aside.
    2. Cook mushrooms in same skillet over medium heat, stirring occasionally, 3 minutes or until lightly golden. Add wine and cook 1 minute. Return veal to skillet. Stir in Sauce and pepper. Reduce heat to low and simmer covered, stirring occasionally, 8 minutes or until veal is tender. Meanwhile, toss hot fettuccine with spinach. To serve, arrange veal and sauce over hot fettuccine.
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