Tomato And Basil Capellini

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.

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Nutrient	Quantity
Total fats	3.7571 g
Protein	83.5687 g
Carbohydrates	16.5267 g
Energy	453.4232 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1069 g
Water	275.9352 g
Aspartic acid	0.0262 g
Calcium, Ca	734.3672 mg
Lutein + zeaxanthin	341.6105 g
Fiber, total dietary	0.2415 g
Carotene, beta	195.5025 g
Niacin	3.8807 mg
Vitamin A, RAE	133.9952 g
Arginine	0.0088 g
Riboflavin	0.5356 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0304 g
Glutamic acid	0.0247 g
Sodium, Na	691.555 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0962 g
Total lipid (fat)	3.7571 g
Manganese, Mn	0.1422 mg
Fructose	0.0025 g
Proline	0.0143 g
Fatty acids, total saturated 16:0	0.8325 g
Fatty acids, total saturated 8:0	0.023 g
Sucrose	0.0001 g
Choline, total	227.909 mg
Sugars, total	0.6217 g
Serine	0.0083 g
Fatty acids, total saturated 10:0	0.0506 g
Fatty acids, total saturated 18:0	0.3636 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	0.459 mg
Selenium, Se	74.4862 g
Ash	6.7552 g
Fatty acids, total saturated 18:1 undifferentiated	0.7596 g
Pantothenic acid	0.0205 mg
Phenylalanine	0.0104 g
Copper, Cu	0.8887 mg
Betaine	0.0752 mg
Thiamin	0.4306 mg
Retinol	117.6 g
Methionine	0.0028 g
Iron, Fe	7.006 mg
Carbohydrate, by difference	16.5267 g
Phosphorus, P	896.2685 mg
Folate, total	65.1777 g
Tocopherol, gamma	0.0473 mg
Fatty acids, total saturated 4:0	0.0648 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Lycopene	0.115 g
Alanine	0.0114 g
Cholesterol	178 mg
Valine	0.0107 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.1658 g
Glycine	0.0098 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0026 g
Fatty acids, total saturated 14:0	0.2078 g
Zinc, Zn	4.6554 mg
Isoleucine	0.0083 g
Fatty acids, total saturated 12:0	0.0565 g
Fatty acids, total polyunsaturated	0.6814 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.0173 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	720.0452 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	65.1777 g
Tryptophan	0.0026 g
Vitamin C, total ascorbic acid	1.08 mg
Phytosterols	0.529 mg
Galactose	0.0171 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0385 g
Tyrosine	0.0074 g
Vitamin B-12	3.84 g
Vitamin K (phylloquinone)	26.3293 g
Fatty acids, total saturated	1.6863 g
Histidine	0.004 g
Fatty acids, total monounsaturated	0.8871 g
Threonine	0.0076 g
Folate, food	65.1777 g
Cryptoxanthin, beta	2.9038 g
Vitamin E (alpha-tocopherol)	1.77 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	88.8232 mg
Lysine	0.008 g
Potassium, K	1047.3417 mg
Cystine	0.0025 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	0	0	0
Parmesan cheese	0.5 cup	148	16	2
Zucchini	1 cup	0	0	0
Pepper	0.25	1.4432	0.3677	0.0187
Garlic Clove	2	302.6	0	1.7
Basil	0.25 cup	1.38	0.159	0.0384
rom tomato	2 cups	302.6	0	1.7
capellini	12 ounces	302.6	0	1.7