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

 * 1) Pound veal leg cutlets to ⅛-inch thickness.
 * 2) Cut into 1 x 3-inch strips; set aside.
 * 3) Stir together basil, salt, crushed red pepper, and olive oil.
 * 4) Heat 1 teaspoon seasoned oil in 10-inch nonstick skillet over medium-high heat.
 * 5) Stir-fry red bell pepper strips and onion 1 minute.
 * 6) Add mushrooms; stir-fry 2 minutes, just until vegetables are crisp-tender.
 * 7) Remove from skillet and reserve.
 * 8) 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.
 * 9) Stir cornstarch into wine until smooth.
 * 10) Add wine to skillet; cook over high heat about 30 seconds, until thickened.
 * 11) Return veal and vegetables to skillet; heat through.
 * 12) Serve over pasta.