Basil Veal and Pasta

Ingredients

 * 1 	lbs  	veal cutlet
 * 1 	tsp 	dried basil
 * 1/4 	tsp 	salt
 * 1/8 	tsp 	crushed red pepper
 * 1 	tbsp 	olive oil
 * 1/2 	cup 	red bell pepper
 * 1/2 	cup 	onion
 * 1 1/2 	cup 	mushroom
 * 1 1/2 	tsp 	cornstarch
 * 1/3 	cup 	dry white wine
 * 2 	cup 	cooked spinach linguine

Directions
Pound veal leg cutlets to 1/8-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.