Thin veal cutlets are bathed in a sauce of tangy balsamic vinegar, onions and pine nuts for this simple dinner. Boneless, skinless chicken breasts can be substituted for the veal. Using fresh diced or chopped onions and minced garlic cuts down on preparation time.
Cooking the linguine and broccoli together in the same pot saves time and washing up. I find that the best way to cook pasta is in a large pot filled with boiling water. The pasta should roll freely in the pot.
Helpful hints:
• Dried linguine can be used instead of fresh.
• If using dry linguine, boil the pasta 5 minutes and add the broccoli for another 4 minutes.
• If using chicken, a meat thermometer should read 165 degrees.
Balsamic Veal
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Serves: 2
• 2 teaspoons olive oil
• 1 cup diced/chopped onion
• 1 teaspoon minced garlic
• 3/4 pound veal cutlets
• Salt and freshly ground pepper
• 1/4 cup balsamic vinegar
• 2 tablespoons pine nuts (1 ounce)
• 2 tablespoons chopped parsley (optional)
Heat oil in a nonstick skillet over medium-high heat. Add onion and garlic and saute 2 minutes. Add the veal and saute 1 minute. Turn and saute 2 minutes. Remove veal to a plate and sprinkle with salt and pepper to taste. Raise heat to high and add the balsamic vinegar and 1/4 cup water. Reduce by half, about 2 minutes. Add the pine nuts and warm through, about 30 seconds. Remove to two dinner plates and spoon sauce on top. Sprinkle with parsley (optional).
Per serving: 333 calories (32 percent from fat), 12 g fat (2.2 g saturated, 5.9 g monounsaturated), 132 mg cholesterol, 39.5 g protein, 15.1 g carbohydrates, 1.9 g fiber, 120 mg sodium.
Linguine and Broccoli
Makes: 2 servings.
• 1/4 pound fresh linguine
• 1/2 pound broccoli florets (about 3 cups)
• 2 teaspoons olive oil
• Salt and freshly ground black pepper
Bring water in a large saucepan to a boil. Add the linguine and broccoli. Boil 3 to 4 minutes. Remove 2 tablespoons of the water to a bowl. Add the olive oil to the bowl. Drain the linguine and broccoli and add to the bowl. Toss well. Add salt and pepper to taste.
Per serving: 283 calories (18 percent from fat), 5.8 g fat (0.8 g saturated, 3.5 g monounsaturated), 0 cholesterol, 10.8 g protein, 48.5 g carbohydrates, 1.8 g fiber, 33 mg sodium.