Veal and Tomatoes with Angel Hair

  • Yield: servings


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


  1. Cook pasta according to package directions, omitting any oil and salt; drain and set aside.
  2. Meanwhile, in a large skillet coated with nonstick cooking spray, saute onion over medium heat until tender, about 5 minutes.
  3. 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