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Peppery Absorption-Cooked Red-Wine Capellini

 
One serving costs about $4.01 One serving costs about $4.01

$4.01 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 dairy-free,healthy,dairy free side dish,lunch,main course,main dish,dinner
spoonacular Score:93%

Spoonacular Score: 93%

 

Peppery Absorption-Cooked Red-Wine Capellini is a dairy free recipe with 4 servings. For $4.01 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. One portion of this dish contains about 21g of protein, 13g of fat, and a total of 672 calories. This recipe from Foodista has 4 fans. Head to the store and pick up flatleaf parsley leaves, wine, paprika, and a few other things to make it today. It works best as a main course, and is done in around around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is outstanding. Try Slow Cooked Lamb Shanks in Red Wine, Peposo - Slow Cooked, Peppery Veal Stew, and Peppery Red Onions for similar recipes.

Ingredients

Servings:
1 lb
1 lb angel hair pasta
angel hair pasta
3 Tbsps
3 Tbsps olive oil
olive oil
1 large
1 large white onion
white onion
6
6  garlic cloves
garlic cloves
some
some kosher salt
kosher salt
1.5 lb
1.5 lb diced zucchini
diced zucchini
1 bunch
1 bunch trimmed asparagus
trimmed asparagus
1.5 cups
1.5 cups cherry tomatoes
cherry tomatoes
1 Tbsp
1 Tbsp smoked paprika
smoked paprika
1 tsp
1 tsp black pepper
black pepper
0.25 tsps
0.25 tsps cayenne pepper
cayenne pepper
2 Tbsps
2 Tbsps fresh oregano leaves
fresh oregano leaves
1 tsp
1 tsp fresh rosemary
fresh rosemary
1.25 cups
1.25 cups spanish red wine
spanish red wine
1.25 cups
1.25 cups water
water
1 leaf
1 leaf fresh flatleaf parsley leaves
fresh flatleaf parsley leaves
1 lb angel hair pasta
1 lb
angel hair pasta
3 Tbsps olive oil
3 Tbsps
olive oil
1 large white onion
1 large
white onion
6  garlic cloves
6
garlic cloves
some kosher salt
some
kosher salt
1.5 lb diced zucchini
1.5 lb
diced zucchini
1 bunch trimmed asparagus
1 bunch
trimmed asparagus
1.5 cups cherry tomatoes
1.5 cups
cherry tomatoes
1 Tbsp smoked paprika
1 Tbsp
smoked paprika
1 tsp black pepper
1 tsp
black pepper
0.25 tsps cayenne pepper
0.25 tsps
cayenne pepper
2 Tbsps fresh oregano leaves
2 Tbsps
fresh oregano leaves
1 tsp fresh rosemary
1 tsp
fresh rosemary
1.25 cups spanish red wine
1.25 cups
spanish red wine
1.25 cups water
1.25 cups
water
1 leaf fresh flatleaf parsley leaves
1 leaf
fresh flatleaf parsley leaves

Equipment

baking sheet
baking sheet
bowl
bowl
tongs
tongs
oven
oven
pot
pot
baking sheet
baking sheet
bowl
bowl
tongs
tongs
oven
oven
pot
pot


Instructions

1.Preheat the oven to 375F. Break the capellini into approximately 3-inch lengths. Spread the pasta on a baking sheet, slide it into the oven, and toast, tossing occasionally with tongs, until golden brown, about 12 minutes. 2.Meanwhile, heat the olive oil in a large pot (at least 5 1/2 quarts) with a lid over medium heat. Add the onion, garlic, and a pinch of salt and cook, allowing them only to soften and grow aromatic but not brown, about 5 minutes. Increase the heat to medium-high and add the zucchini and another pinch of salt. Saut until the zucchini is well browned, about 5 more minutes. 3.Place the noodles on top of the zucchini mixture. Layer the asparagus and 1 cup of the cherry tomatoes on top of that and sprinkle in the smoked paprika, black pepper, cayenne pepper, oregano, and rosemary. Pour the red wine and cup of water over the top. Toss as best you can with tongs; it will be hard at first because the noodles are stiff. Return the heat to medium and cover the pot. 4.Every 3 minutes, remove the lid and toss the pasta. The total cooking time will be 8 to 12 minutes. Toward the end, taste a noodle each time you remove the lid to see if it is done. If not, and there isnt any moisture left on the bottom of the pot, add a bit more wine or water, about 1/3 cup. 5.When the noodles are done to your liking, taste and make any final adjustments to the seasoning. Transfer to serving bowls. Garnish with the remaining 1/2 cup cherry tomatoes, the parsley, and another grind of black pepper. Serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.01
Ingredient
1 pound angel hair pasta
3 tablespoons olive oil
1 large white onion
6 garlic cloves
1.5 pounds diced zucchini
1 bunch trimmed asparagus
1.5 cups cherry tomatoes
1 tablespoon smoked paprika
1 teaspoon black pepper
¼ teaspoons cayenne pepper
2 tablespoons fresh oregano leaves
1 teaspoon fresh rosemary
1.25 cups spanish red wine
1 leave fresh flatleaf parsley leaves
Price
$0.97
$0.50
$0.33
$0.40
$1.95
$3.99
$2.00
$0.85
$0.06
$0.06
$0.52
$0.01
$4.37
$0.04
$16.05

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
672 Calories
21g Protein
13g Total Fat
106g Carbs
93% Health Score
Limit These
Calories
672
34%

Fat
13g
21%

  Saturated Fat
2g
13%

Carbohydrates
106g
36%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
89mg
4%

Alcohol
7g
43%

Get Enough Of These
Protein
21g
42%

Selenium
76µg
109%

Manganese
2mg
101%

Vitamin K
84µg
80%

Vitamin C
54mg
66%

Vitamin A
2446IU
49%

Fiber
10g
43%

Vitamin B6
0.79mg
40%

Phosphorus
396mg
40%

Copper
0.75mg
38%

Iron
6mg
37%

Potassium
1275mg
36%

Folate
142µg
36%

Magnesium
136mg
34%

Vitamin E
4mg
30%

Vitamin B2
0.47mg
28%

Vitamin B1
0.4mg
27%

Vitamin B3
4mg
23%

Zinc
3mg
21%

Calcium
156mg
16%

Vitamin B5
1mg
14%

covered percent of daily need

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