Peppery Absorption-Cooked Red-Wine Capellini
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.
Ingredients
capellini or angel hair pasta
1 pound capellini or angel hair pasta
extra-virgin olive oil
3 tablespoons extra-virgin olive oil
Half alarge white onion, thinly sliced
Half alarge white onion, thinly sliced
garlic cloves, minced
6 garlic cloves, minced
Kosher salt
Kosher salt
zucchini, diced
1 ½ pounds zucchini, diced
asparagus, trimmed and cut into 1/2-inch lengths
1 bunch asparagus, trimmed and cut into 1/2-inch lengths
halved cherry tomatoes
1 1/2 cups halved cherry tomatoes
smoked paprika
1 tablespoon smoked paprika
freshly ground black pepper
1 teaspoon freshly ground black pepper
cayenne pepper
1/4 teaspoon cayenne pepper
fresh oregano leaves
2 tablespoons fresh oregano leaves
minced fresh rosemary
1 teaspoon minced fresh rosemary
red wine (I use an inexpensive Spanish Tempranillo), plus additional as needed
1 1/4 cups red wine (I use an inexpensive Spanish Tempranillo), plus additional as needed
water, plus additional as needed
1 1/4 cups water, plus additional as needed
Minced fresh flat parsley leaves for garnish
Minced fresh flatleaf parsley leaves for garnish