CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.
CAPELLINI CAPRESE
Give this Capellini Caprese dish its vibrant flavor with fresh tomatoes and basil. The Italian dressing on Capellini Caprese really makes it sing.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.
- Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.
Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 16 g
CAPELLINI WITH TOMATOES, GARLIC, AND BASIL
This is another pretty good diabetic recipe. It's got allot of flavor, and it makes your house smell really good too! :) The Diabetic Exchange on this one is: 2 1/2 carbohydrate (bread/starch), 1/2 fat
Provided by MizEmerilLagasse
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly coat a heavy nonstick skillet with cooking spray.
- Place over medium heat and add the garlic slices.
- Cook slowly until garlic is lightly and evenly browned.
- Reduce heat to low and add tomatoes, basil, salt (if using), and pepper.
- Cook just until the tomatoes are heated through, about 3 minutes.
- Meanwhile, cook capellini according to package directions to al dente; drain and place on a pasta plate or in a large bowl.
- Drizzle pasta with olive oil and toss to evenly coat.
- Arrange the hot tomato mixture on top and sprinkle with Parmesan cheese shavings.
- Serve at once, tossing the mixture as you serve.
TOMATO AND BASIL CAPELLINI
Simple and fresh tasting pasta dish. Meatless, but can be paired with chicken. Serve with some warm bread and a nice glass of wine.
Provided by Wendelina
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook capellini just to al dente as directed on package. Drain. Rinse with hot water and keep warm.
- In large skillet heat oil. Lightly sautee zucchini and garlic. Stir in tomatoes, basil and pepper. Cook until thoroughly heated and slightly thickened. Add the basil and stir well. Remove from heat.
- In 4 dishes, spoon 1/4 of the hot vermicelli and top each with 1/4 of the tomato mixture. Sprinkle with cheese, garnish with a little extra basil and serve immediately.
Nutrition Facts : Calories 453.4, Fat 11.9, SaturatedFat 3.4, Cholesterol 11, Sodium 203.7, Carbohydrate 69, Fiber 4.2, Sugar 5.5, Protein 17.2
CAPELLINI POMODORO (PASTA WITH FRESH TOMATO SAUCE)
Years ago, an Italian restaurant served a dish called capellini pomodoro which I ordered often, sometimes adding grilled chicken or shrimp to the pasta. This is my own quick version.
Provided by thedailygourmet
Categories Pasta by Shape
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water.
- Score a shallow "x" in the bottom of the tomatoes. Add tomatoes to the boiling water and cook uncovered until skin starts to peel off, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Peel tomatoes.
- Transfer peeled tomatoes to a food mill, and process until smooth.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, saving 1/4 cup of the pasta water for the sauce.
- While pasta cooks, melt butter in a large skillet over low heat. Add garlic and salt and cook until fragrant, 1 to 2 minutes. Add pureed tomatoes and as much pasta water as desired. Simmer until thickened, 3 to 5 minutes. Season with salt and pepper to taste.
- Divide pasta amongst 4 serving bowls. Top with tomato sauce and sprinkle with fresh basil. Serve immediately.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 69.7 g, Cholesterol 15.3 mg, Fat 9.1 g, Fiber 6.1 g, Protein 13.8 g, SaturatedFat 3.7 g, Sodium 726.5 mg
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