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20 minute dinner recipes

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Stovetop Fideos

http://www.eatingwell.com/recipes/stovetop_fideos.html

From EatingWell:  May/June 2011

Our vegetarian version of fideos, a toasted pasta dish served in both Mexico and Spain, is packed with green beans, corn and tomatoes. Omit the cheese to make it vegan. Serve with a crisp romaine, red onion and avocado salad tossed with red-wine vinaigrette.

4 servings, about 1 1/2 cups each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add pasta pieces and cook, stirring, until toasted and browned in spots, 2 to 3 minutes. Transfer to a bowl.
  2. Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add green beans, onion and garlic and cook, stirring, until the beans are beginning to soften, 3 to 5 minutes. Add tomatoes, corn and oregano and cook, stirring, until the tomatoes are just beginning to break down, 1 to 2 minutes. Stir in broth, salt and the toasted pasta; bring to a boil over high heat.
  3. Reduce heat to medium-low, cover and cook, stirring once or twice, until the pasta is tender and most of the broth is absorbed, about 10 minutes. Serve topped with cheese and scallions, with lime wedges on the side.

Nutrition

Per serving : 443 Calories; 17 g Fat; 4 g Sat; 8 g Mono; 13 mg Cholesterol; 64 g Carbohydrates; 16 g Protein; 12 g Fiber; 672 mg Sodium; 547 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 lean meat, 2 fat

Tips & Notes