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🍝 Veal fillet on pasta with vegetables

580 kcal · 30 min · 4 servings

Ingredients

• 1 zucchini
• 2 carrots
• 1 unpeeled orange
• 300 g linguine
• sea salt
• 650 g veal fillet (from the middle)
• pepper (from the mill)
• 1 tbsp vegetable oil
• 3 sprigs thyme
• 2 tbsp butter
• 12 caper berries (for garnishing)
• parmesan (for garnishing)

Instructions

1. 1. Wash the zucchini under running water.
2. 2. Peel the carrots.
3. 3. Cut the zucchini and carrots into fine noodle shapes using a spiralizer.
4. 4. Wash the orange thoroughly under hot water.
5. 5. Dry the orange.
6. 6. Grate the orange peel into fine strips.
7. 7. Squeeze the juice from the orange.
8. 8. Cook the pasta in salted water until al dente.
9. 9. Rinse the meat briefly.
10. 10. Pat the meat dry with a kitchen towel.
11. 11. Cut the meat into 8 equal slices.
12. 12. Season the meat slices with salt and pepper.
13. 13. Heat oil in a pan.
14. 14. Brown the meat slices on both sides.
15. 15. Reduce the heat of the pan.
16. 16. Add thyme and 1 tbsp of butter to the pan.
17. 17. Let the meat cook through in 4-5 minutes.
18. 18. Turn the meat occasionally.
19. 19. Heat the remaining butter in a second pan.
20. 20. Sauté the vegetable noodles for about 1 minute.
21. 21. Season the vegetable noodles with salt and pepper.
22. 22. Deglaze the pan with the orange juice.
23. 23. Add the orange zest.
24. 24. Let the vegetable noodles cook through.
25. 25. Adjust the seasoning of the vegetable noodles.
26. 26. Drain the cooked pasta.
27. 27. Toss the drained pasta into the vegetable noodles.
28. 28. Serve the pasta and vegetable mixture on deep plates.
29. 29. Place the meat slices on top of the pasta.
30. 30. Garnish the dish with capers.
31. 31. Grate Parmesan over the dish.
32. 32. Serve the dish.

Nutrition per serving

• kcal: 580
• Protein: 48 g · Fett/Fat: 15 g · Carbs: 62 g