Fettuccine With Veal & Spinach

• 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(R) ClassicoTM Olive Oil
• 6 ounces sliced mushrooms assorted, cremini, white, shiitake or oyster
• 1/4 cup dry red wine or chicken broth
• 1 jar Bertolli(R) Alfredo Sauce
• 1/4 teaspoon ground black pepper
• 1 package fettucine 9 oz., cooked and drained
• 2 cups fresh spinach leaves coarsely chopped

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.

thin, lemon juice, parmesan cheese, flat leaf parsley, mushrooms, red wine, alfredo sauce, ground black pepper, fresh spinach

Taken from www.yummly.com/recipe/Fettuccine-With-Veal-_-Spinach-2111944 (may not work)