Fettuccine with Veal, Mushrooms and Spinach

Serves 4, Prep 10 mins, Cook 20 mins

375g fettuccine

¼ cup olive oil

500g uncrumbed veal schnitzel steaks, cut into 4cm pieces

1 small onion, finely chopped

3 cloves garlic, crushed

375g punnet sliced mushrooms

2x400g cans diced tomatoes with basil and oregano

½ cup pitted kalamata olives

¹∕³ cup chopped fresh parsley

60g bag baby spinach leaves

Salt and pepper, to taste

Grated parmesan, to serve

1 Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Return to pan. Cover to keep warm.

2 Meanwhile, heat half the oil in a large, non-stick frying pan over a high heat. Cook veal in two batches, for about 1 to 2 minutes on each side, or until cooked to your liking. Remove. Cover to keep warm.

3 Add remaining oil to same pan over a medium to high heat. Add onion, garlic and mushrooms. Cook, stirring occasionally for about 4 minutes or until mushrooms are tender. Add tomatoes and olives. Bring to boil. Simmer, uncovered, for 8 minutes.

4 Return veal and any cooking juices to sauce with parsley. Add spinach. Stir until just wilted. Season with salt and pepper.

5 Pour hot sauce over fettuccine. Toss to combine. Serve with parmesan.