- 1 (12-ounce) package angel hair (capellini) pasta
- 1large onion, thinly sliced
- 1/2pound veal scaloppini, cut into 1-inch strips
- 2tablespoons all-purpose flour
- 1/2cup dry white wine
- 1teaspoon minced garlic
- Salt and pepper, to taste
- 1teaspoon dried oregano
- 1teaspoon dried thyme
- 5 Roma (plum) tomatoes, cut into wedges
- 1 (2 1/4-ounce) can sliced ripe black olives, drained
- 2ounces prosciutto, cut into 1-inch strips
- 2tablespoons chopped parsley
- Cook pasta according to package directions, omitting any oil and salt; drain and set aside.
- Meanwhile, in a large skillet coated with nonstick cooking spray, saute onion over medium heat until tender, about 5 minutes.
- Sprinkle veal with flour and add veal to skillet, stirring constantly, cooking until lightly browned. Stir in wine, garlic, salt and pepper, oregano, and thyme. Bring to a boil, cover, reduce heat, and simmer 8 to 10 minutes, or until veal is almost tender. Add tomatoes and olives, cover, and simmer 5 minutes, or until thoroughly heated. Place prosciutto on top of veal, cover, and let stand 2 minutes. Serve veal mixture over pasta, sprinkled with parsley.
Recipe reprinted with permission from One-Dish Favorites (Holly Clegg, 1997). For more from Holly, follow along at her website, Trim & Terrific.
Nutritional Info *per serving
- Calories 343
- Fat 4.5g
- Saturated Fat 1.2g
- Cholesterol 24mg
- Sodium 208mg
- Carbohydrate 55.7g
- Protein 16.4g