Peppery Absorption-Cooked Red-Wine Capellini

Dairy Free
Very Healthy
Health score
89%
Peppery Absorption-Cooked Red-Wine Capellini
45 min.
4
681kcal
58.23%sweetness
100%saltiness
68.84%sourness
62.93%bitterness
67.69%savoriness
52.74%fattiness
100%spiciness

Ingredients

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

Equipment

  • bowl
  • baking sheet
  • oven
  • pot
  • tongs

Directions

  1. Preheat the oven to 375F. 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. Saut 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 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. 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. 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

Calories681kcal
Protein13.36%
Fat18.88%
Carbs67.76%

Properties

Glycemic Index
69.25
Glycemic Load
37.22
Inflammation Score
-10
Nutrition Score
37.706956521739%

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

Taste

Sweetness:
58.23%
Saltiness:
100%
Sourness:
68.84%
Bitterness:
62.93%
Savoriness:
67.69%
Fattiness:
52.74%
Spiciness:
100%

Nutrients percent of daily need

Calories:680.79kcal
34.04%
Fat:13.4g
20.62%
Saturated Fat:2.07g
12.97%
Carbohydrates:108.23g
36.08%
Net Carbohydrates:97.28g
35.37%
Sugar:13.93g
15.48%
Cholesterol:0mg
0%
Sodium:234.57mg
10.2%
Alcohol:7.95g
44.17%
Protein:21.34g
42.68%
Selenium:76.2µg
108.85%
Manganese:2.04mg
102.13%
Vitamin K:84.68µg
80.64%
Vitamin C:55.47mg
67.23%
Vitamin A:2447.94IU
48.96%
Fiber:10.96g
43.83%
Vitamin B6:0.82mg
40.89%
Phosphorus:403.7mg
40.37%
Copper:0.76mg
38.17%
Iron:6.85mg
38.08%
Potassium:1321.74mg
37.76%
Folate:145.74µg
36.44%
Magnesium:138.92mg
34.73%
Vitamin E:4.45mg
29.66%
Vitamin B2:0.48mg
28.17%
Vitamin B1:0.41mg
27.27%
Vitamin B3:4.67mg
23.34%
Zinc:3.24mg
21.62%
Calcium:160.17mg
16.02%
Vitamin B5:1.41mg
14.08%
Source:Foodista