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

Michael Natkin's Peppery Absorption-Cooked Red-Wine Capellini
16 Ingredients
  • 1 pound capellini
  • 3 tablespoons extra-virgin olive oil
  • Half a large white onion, thinly sliced
  • 6 garlic cloves, minced
  • Kosher salt
  • 1 1/2 pounds zucchini, diced
  • 1 bunch asparagus, trimmed and cut into 1/2-inch lengths
  • 1 1/2 cups halved cherry tomatoes
  • 1 tablespoon smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons fresh oregano leaves
  • 1 teaspoon minced fresh rosemary
  • 1 1/4 cups red wine (I use an inexpensive Spanish Tempranillo), plus additional as needed
  • 1 1/4 cups water, plus additional as needed
  • Minced fresh flatleaf parsley leaves, for garnish
Nutrition
651
33% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

20% 13

Saturated

10% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

34% 103

Carbs (net)

- 93

Fiber

39% 10

Sugars

- 12

Sugars, added

- 0

Protein

40% 20

Cholesterol

0% 0

Sodium

1% 34

Calcium

15% 147

Magnesium

31% 131

Potassium

25% 1190

Iron

31% 6

Zinc

27% 3

Phosphorus

52% 364

Vitamin A

13% 113

Vitamin C

51% 46

Thiamin (B1)

26% 0

Riboflavin (B2)

30% 0

Niacin (B3)

26% 4

Vitamin B6

56% 1

Folate equivalent (total)

28% 113

Folate (food)

- 113

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

26% 4

Vitamin K

53% 64

Sugar alcohols

- 0

Water

- 442
Comments
 
×