Fettuccine With Veal & Spinach

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Bertolli
Nutrition per serving    (USDA % daily values)
CAL
359
FAT
39%
CHOL
61%
SOD
31%

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Ingredients for 4 servings

8 veal cutlets, pounded thin (about 1 lb.)

1 Tbsp. lemon juice

2 Tbsp. grated Parmesan cheese

1 Tbsp. finely chopped flat-leaf parsley

2 Tbsp. Bertolli® Classico™ Olive Oil

6 ounces sliced assorted mushrooms (cremini, white, shiitake or oyster)

1/4 cup dry red wine [or chicken broth]

1 jar Bertolli® Alfredo Sauce

1/4 tsp. ground black pepper

1 package (9 oz.) fettuccine, cooked and drained

2 cups coarsely chopped fresh spinach leaves

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