Michael Natkin's Peppery Absorption-Cooked Red-Wine Capellini

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
54%
Michael Natkin's Peppery Absorption-Cooked Red-Wine Capellini

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Looking for a delightful dish that encapsulates vibrant flavors while being health-conscious? Look no further than Michael Natkin's Peppery Absorption-Cooked Red-Wine Capellini! This vegetarian and vegan-friendly recipe is perfect for anyone seeking a gluten-free and dairy-free delight, making it an excellent choice for various dietary preferences.

Imagine savoring the perfect balance of savory zucchini, tender asparagus, and sweet cherry tomatoes, all enveloped in the rich essence of red wine. With a peppery kick from freshly ground black pepper and a subtle heat from cayenne, this dish will tantalize your taste buds while offering a satisfying 260 calories per serving. It's not only a wonderful main course but also makes for an enticing side dish or antipasti, ideal for sharing with friends and family.

Ready in just 30 minutes, this capellini dish is perfect for those busy weeknights or casual gatherings. Each ingredient is thoughtfully selected to provide not only flavor but also invigorating nutrients, ensuring you can enjoy delicious food without compromising on health. Whether you're an experienced cook or just starting your culinary journey, this recipe will inspire you to bring a touch of gourmet flair into your kitchen. So gather your fresh ingredients, and let’s create a memorable meal that leaves everyone asking for seconds!

Ingredients

  • bunch asparagus trimmed cut into 1/2-inch lengths
  • teaspoon pepper black freshly ground
  • 0.3 teaspoon ground pepper 
  • 1.5 cups cherry tomatoes halved
  • leaf parsley fresh minced for garnish
  • teaspoon rosemary leaves fresh minced
  •  garlic clove minced
  • servings kosher salt 
  • tablespoons olive oil extra virgin extra-virgin
  • servings onion white thinly sliced
  • tablespoons oregano fresh
  • tablespoon paprika smoked
  • 1.3 cups water as needed
  • 1.3 cups red wine spanish as needed (I use an inexpensive Tempranillo)
  • 1.5 pounds zucchini diced

Equipment

  • bowl
  • baking sheet
  • oven
  • pot
  • tongs

Directions

  1. Preheat the oven to 375°F. Break the capellini into approximately 3-inch lengths.
  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. Meanwhile, heat the olive oil in a large pot (at least 5 1/2 quarts) with a lid over medium heat.
  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. Sauté until the zucchini is well browned, about 5 more minutes.
  5. Place the noodles on top of the zucchini mixture.
  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. Pour the red wine and 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. 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 isn’t any moisture left on the bottom of the pot, add a bit more wine or water, about 1/3 cup.
  9. When the noodles are done to your liking, taste and make any final adjustments to the seasoning.
  10. Transfer to serving bowls.
  11. Garnish with the remaining 1/2 cup cherry tomatoes, the parsley, and another grind of black pepper.
  12. Serve immediately.

Nutrition Facts

Calories260kcal
Protein11.62%
Fat46.63%
Carbs41.75%

Properties

Glycemic Index
58.75
Glycemic Load
3.18
Inflammation Score
-10
Nutrition Score
25.592608845752%

Flavonoids

Cyanidin
0.14mg
Petunidin
1.49mg
Delphinidin
1.51mg
Malvidin
10.38mg
Peonidin
0.94mg
Catechin
5.36mg
Epigallocatechin
0.05mg
Epicatechin
2.84mg
Epicatechin 3-gallate
0.01mg
Hesperetin
0.47mg
Naringenin
1.33mg
Apigenin
0.65mg
Luteolin
0.06mg
Isorhamnetin
9.18mg
Kaempferol
2.01mg
Myricetin
0.45mg
Quercetin
29.27mg
Gallocatechin
0.06mg

Nutrients percent of daily need

Calories:260.08kcal
13%
Fat:11.69g
17.99%
Saturated Fat:1.76g
11%
Carbohydrates:23.56g
7.85%
Net Carbohydrates:16.23g
5.9%
Sugar:10.9g
12.11%
Cholesterol:0mg
0%
Sodium:227.76mg
9.9%
Alcohol:7.95g
100%
Alcohol %:1.79%
100%
Protein:6.56g
13.11%
Vitamin K:84.56µg
80.54%
Vitamin C:55.47mg
67.23%
Manganese:1mg
50.13%
Vitamin A:2447.94IU
48.96%
Vitamin B6:0.66mg
32.84%
Folate:125.33µg
31.33%
Potassium:1068.87mg
30.54%
Iron:5.38mg
29.89%
Fiber:7.33g
29.32%
Vitamin E:4.32mg
28.83%
Vitamin B2:0.41mg
24.17%
Copper:0.44mg
21.78%
Vitamin B1:0.31mg
20.46%
Magnesium:78.82mg
19.71%
Phosphorus:189.38mg
18.94%
Vitamin B3:2.74mg
13.7%
Calcium:136.36mg
13.64%
Zinc:1.64mg
10.96%
Vitamin B5:0.92mg
9.19%
Selenium:4.53µg
6.47%