Ingredients
- 6 green onions
- 6 basil leaves (fresh)
- 2 tomatoes
- 1 salt black pepper all purpose flour (pieces freshly ground)
- 1/2 marsala
- 1/4 lb fettuccine
- 3 tb olive oil
- 2 tb parmesan cheese
- 2 tb parsley (fresh)
- 12 slices mushrooms
- 3 slices thinly veal cutlets (sliced)
Heat 2 tablespoons oil in medium skillet over high heat. Season veal with salt and pepper, then dredge in flour, patting off ecxess. Saute until lightly browned, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Reduce heat to medium. Add mushrooms and saute until tender, about 5 minutes. Remove with slotted spoon. Add remaining 1 tablespoon oil to skillet; increase heat to medium-high. Add green onions and saute until transparent, about 3 minutes. Stir in tomatoes and basil; cook until most of liquid has evaporated, 4 to 5 minutes. Reduce heat to medium; pour in wine and simmer until thickened, about 7 minutes. Return veal and mushrooms to skillet; stir until heated through. Transfer to warmed serving dish. Add hot pasta and Parmesan and toss. Sprinkle with parsley and serve immediately. Makes 2 servings. [Bon Appetit LIGHT AND EASY SPECIAL]