Sign Up Sign In

Peppery Absorption-Cooked Red-Wine Capellini

45 min
4 servings
Health Score: 89/100
3.94 per serving
4 likes
Side Dish Lunch Main Course Main Dish Dinner Dairy Free
Peppery Absorption-Cooked Red-Wine Capellini

Ingredients

  • 1 lb angel hair pasta
  • 3 tbsp dressing: extra virgin olive oil (extra-virgin)
  • 4 servings cooking onion (white, thinly sliced)
  • 6 garlic cloves (minced)
  • 4 servings kosher salt
  • 1 1/2 lb zucchini (diced)
  • 1 bunch of asparagus (trimmed, cut into 1/2-inch lengths)
  • 1 1/2 cup cherry tomatoes (halved)
  • 1 tbsp paprika (smoked)
  • 1 tsp dsh pepper (black, freshly ground)
  • 1/4 tsp cayenne pepper
  • 2 tbsp oregano (fresh)
  • 1 tsp rosemary (fresh, minced)
  • 1 1/4 cup red wine (spanish, as needed, I use an inexpensive Tempranillo)
  • 1 1/4 cup ice water (as needed)
  • 1 bunch of parsley (fresh, minced, for garnish)

About

Peppery Absorption-Cooked Red-Wine Capellini is a dairy free recipe with 4 servings. One serving contains 681 calories, 21g of protein, and 13g of fat. For $3.94 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. 4 people were impressed by this recipe. It works well as a pretty expensive main course. It is brought to you by Foodista. If you have cayenne pepper, flat parsley leaves, half alarge onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is tremendous. Users who liked this recipe also liked Slow Cooked Lamb Shanks in Red Wine, Slow Cooked Lamb Shanks in Red Wine, and Peposo - Slow Cooked, Peppery Veal Stew.

Nutrition (per serving)

681kcal
Calories
108g
Carbohydrates
13g
Fat
11g
Fiber
21g
Protein
14g
Sugar

Instructions

  1. 1

    Preheat the oven to 375F. Break the capellini into approximately 3-inch lengths.

  2. 2

    Spread the pasta on a baking sheet, slide it into the oven, and toast, tossing occasionally with tongs, until golden brown, about 12 minutes.

  3. 3

    Meanwhile, heat the olive oil in a large pot (at least 5 1/2 quarts) with a lid over medium heat.

  4. 4

    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.

  5. 5

    Place the noodles on top of the zucchini mixture.

  6. 6

    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.

  7. 7

    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.

  8. 8

    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.

  9. 9

    When the noodles are done to your liking, taste and make any final adjustments to the seasoning.

  10. 10

    Transfer to serving bowls.

  11. 11

    Garnish with the remaining 1/2 cup cherry tomatoes, the parsley, and another grind of black pepper.

  12. 12

    Serve immediately.

View the original recipe instructions:

View Full Recipe

Preparation Details

Total Time: 45 minutes

Servings: 4

Very Healthy

Dietary Information

Vegetarian: No

Vegan: No

Gluten Free: No

Dairy Free: Yes

Low FODMAP: No

Source: Foodista

View Original Recipe