athleticvanessa
12-09-2012, 03:02 AM
Veal Scallopine with Asparagus Tips over Linguine
One pound thin sliced veal loins, cut into smaller 1/4in strips
Half box of cooked Barilla Plus Linguine (Barilla PLUS has more Protein!)
2tbsp crushed garlic
1tnsp fresh or dried parsley
1lb asparagus tips
I like to add mushrooms or sun dried tomatoes as well, but this can be simple with just the asparagus.
Brown veal in a stir fry pan using spray, or coconut oil, evenly pan sear but do not fully cook veal.
Add in garlic and mushrooms, turn heat down to medium and cover. Letting steam for ten minutes...
uncover and add asparagus tips, and pasta...using the pasta water add about 1/3c to the pan. Incorporate ingredients until well mixed, cover and let simmer until water had turned to light brown reduction...turn off and remove from heat. Plate and garnish with parsley. Makes 4 servings.
One pound thin sliced veal loins, cut into smaller 1/4in strips
Half box of cooked Barilla Plus Linguine (Barilla PLUS has more Protein!)
2tbsp crushed garlic
1tnsp fresh or dried parsley
1lb asparagus tips
I like to add mushrooms or sun dried tomatoes as well, but this can be simple with just the asparagus.
Brown veal in a stir fry pan using spray, or coconut oil, evenly pan sear but do not fully cook veal.
Add in garlic and mushrooms, turn heat down to medium and cover. Letting steam for ten minutes...
uncover and add asparagus tips, and pasta...using the pasta water add about 1/3c to the pan. Incorporate ingredients until well mixed, cover and let simmer until water had turned to light brown reduction...turn off and remove from heat. Plate and garnish with parsley. Makes 4 servings.