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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook capellini just to al dente as directed on package. Drain. Rinse with hot water and keep warm. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
capellini	12	ounces	uncooked	302.6	0.0	67.32	1.7
olive oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
zucchini	1	cup	sliced	-	-	-	-
garlic clove	2		crushed	302.6	0.0	67.32	1.7
rom tomato	2	cups	chopped	302.6	0.0	67.32	1.7
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
pepper	1/4		ground	1.4432	0.3677	0.0597	0.0187
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.