Heat 2 tablespoons oil in medium skillet over high heat. Season veal with salt and pepper, then dredge in flour, patting off ecxess. Saute until lightly browned, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Reduce heat to medium. Add mushrooms and saute until tender, about 5 minutes. Remove with slotted spoon. Add remaining 1 tablespoon oil to skillet; increase heat to medium-high. Add green onions and saute until transparent, about 3 minutes. Stir in tomatoes and basil; cook until most of liquid has evaporated, 4 to 5 minutes. Reduce heat to medium; pour in wine and simmer until thickened, about 7 minutes. Return veal and mushrooms to skillet; stir until heated through. Transfer to warmed serving dish. Add hot pasta and Parmesan and toss. Sprinkle with parsley and serve immediately. Makes 2 servings. [Bon Appetit LIGHT AND EASY SPECIAL] Posted by Fred Peters.
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|Serving Size: 1 Serving (558g)|
|Recipe Makes: 2|
|Calories from Fat: 81 (19%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 8.8mg||3 %|
|Sodium 79.8mg||3 %|
|Potassium 1622.3mg||43 %|
|Total Carbohydrate 69.3g||20 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 56.1g|
|Protein 14.2g||20 %|
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Calories per serving: 435
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