Basil Veal and Pasta

==Ingredients==
* 1 lbs veal cutlet
* 1 tsp dried basil
* ¼ tsp salt
* ⅛ tsp crushed red pepper
* 1 tbsp olive oil
* ½ cup red bell pepper
* ½ cup onion
* 1½ cups mushroom
* 1½ tsp cornstarch
* ⅓ cup dry white wine
* 2 cups cooked spinach linguine
==Directions==
# Pound veal leg cutlets to ⅛-inch thickness.
# Cut into 1 x 3-inch strips; set aside.
# Stir together basil, salt, crushed red pepper, and olive oil.
# Heat 1 teaspoon seasoned oil in 10-inch nonstick skillet over medium-high heat.
# Stir-fry red bell pepper strips and onion 1 minute.
# Add mushrooms; stir-fry 2 minutes, just until vegetables are crisp-tender.
# Remove from skillet and reserve.
# In remaining seasoned oil, stir-fry veal strips, half at a time, over medium-high heat, 1 to 2 minutes, just until cooked through; remove veal from skillet and reserve.
# Stir cornstarch into wine until smooth.
# Add wine to skillet; cook over high heat about 30 seconds, until thickened.
# Return veal and vegetables to skillet; heat through.
# Serve over pasta.
Category:Linguine Recipes
Category:Mushroom Recipes
Category:Passover Seder Meat Dishes
Category:Veal cutlet Recipes
Category:Veal leg Recipes
Category:White wine Recipes