Name: Pasta w/ Veal and veggies                    Serves: 4

Category: pasta, entree        Cuisine: New                Source: Tomd

Ingredients:
1/2 pound Capellini or other thin pasta
2 Tbs olive oil
2 Tbs flour
Salt and pepper
3/4 pound (12oz) veal scalloppine (thin slices)
1/2 pound fresh mushrooms, sliced
1 fresh tomato, chopped
1/2 roasted sweet red pepper, cut in thin slices
1/2 cup beef broth
1/2 Marsala wine (dry)

Directions:
Cook pasta in  salted, boiling water until al dente.
Drain pasta, but leave enough water in pot to keep
pasta from sticking together. Stir and cover.

While pasta is cooking...

Salt and pepper the veal slices and dredge in flour.

Heat oil in large fry pan until medium hot.
Fry slices of veal in oil about 2 minutes on each side.
Do not crowd. Fry in batches and set aside on a plate.
Cut the cooked veal in pieces 1 by 2 inches. Set aside.

Add more oil, if necessary to saute sliced mushrooms lightly.
Add tomato, peppers and broth to deglaze. Scape up bits from pan.
Add Marsala and simmer for a few minutes.
Add veal slices.

Drain pasta and add to pan with veal. Toss to coat pasta.
Serve with grated Pecorino Romano or grated Parmesan cheese.

Serve with bold red wine and crusty Tucsan bread with real butter.