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Veal Spaghetti

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Anonymous (not verified)
  Green peppers 2 Medium
  Vegetable oil 1 Tablespoon
  Veal cutlets/Boneless steaks 1 Pound
  Pepper To Taste
  Canned low sodium whole tomatoes 14 1⁄2 Ounce
  Fresh mushrooms 1⁄4 Pound
  Dry red wine 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm)
  Hot cooked spaghetti 2 Cup (32 tbs)

Saute green pepper in oil in a heavy skillet until tender; remove from skillet, and set aside.
Season veal with pepper; place in skillet.
Cook over medium heat until lightly browned on both sides.
Add green pepper and remaining ingredients except spaghetti.
Simmer, uncovered, 1 hour or until veal is tender.
Serve over hot cooked spaghetti.

Recipe Summary


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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 328 Calories from Fat 59

% Daily Value*

Total Fat 7 g10.2%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 90 mg30%

Sodium 95.5 mg4%

Total Carbohydrates 32 g10.6%

Dietary Fiber 3.7 g14.8%

Sugars 5.3 g

Protein 31 g61.2%

Vitamin A 5.6% Vitamin C 102.2%

Calcium 1.7% Iron 7.6%

*Based on a 2000 Calorie diet


Veal Spaghetti Recipe