Stovetop Fideos

Stovetop Fideos

10 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons extra-virgin olive oil, divided
  • 8 ounces whole-wheat angel hair pasta, broken into 2-inch pieces (about 3 cups)
  • 2 cups 1-inch green bean pieces
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 1 cup corn kernels, fresh or frozen (thawed)
  • ½ teaspoon dried oregano
  • 2 cups “no-chicken” broth (see Notes) or vegetable broth
  • ½ teaspoon salt
  • ½ cup finely shredded Cotija (see Notes) or Asiago cheese
  • 2 scallions, sliced
  • Lime wedges


  • Active

  • Ready In

  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.
  • Notes: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.
  • Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar in texture and flavor to Asiago or Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 440 calories; 17 g fat(4 g sat); 12 g fiber; 63 g carbohydrates; 15 g protein; 91 mcg folate; 12 mg cholesterol; 9 g sugars; 0 g added sugars; 1,346 IU vitamin A; 24 mg vitamin C; 180 mg calcium; 3 mg iron; 702 mg sodium; 547 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (27% dv), Folate (23% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3 starch, 1 vegetable, 1 lean meat, 2 fat

Reviews 10

July 17, 2018
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By: RaisinHell91
This is nothing like my grandma's fideo but a delicious and nutritious alternative. I followed the recipe exactly except I added cumin (~1/2 tsp), which I highly recommend, and omitted the scallion based on personal preference.
September 08, 2016
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By: ellie_jane
Added some cracked red pepper for a little kick, but otherwise followed the recipe as written and it was fantastic!
March 05, 2016
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By: EatingWell User
Tasty quick supper I really loved this dish, all the vegetables make this very nutritious, but it was also delicious. The toasted pasta combined with the veggies - I also used parmesan cheese - went together beautifully. The chopped scallion and lime brought all the flavours together as a perfect finishing touch. I will definitely be making this again!
October 01, 2013
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By: EatingWell User
Perfect way to add Mexican flavor to pasta Wow! What a delicious find! I added some pan sheared spicy shrimp (chili powder, red pepper flakes, and cumin) as a topper and it was a filling meal. The cheese and lime were nice complimentary flavors. I'm excited to try it with other vegetables! Pros: Easy, one pot meal, can add more of anything
March 21, 2012
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By: EatingWell User's good This turned out surprisingly well. I add squash to it to have more vegetables. It was really pretty easy but you need a large pan to cook it all in. The noodles have a really nice flavor from cooking them in the oil before hand. The lime, cotija cheese and scallions add a PERFECT touch to the meal. I am really pleasantly surprise by this dish. I definitely recommend it!! Pros: Easy, you can add whatever vegetables you want, cooks in one pan, dinner in a bowl!
January 18, 2012
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By: randy_rosier
Love it My partner and I love this. I used a 14.5 oz can of fire roasted tomatoes instead of 2 fresh tomatoes and Parmesan cheese instead of Asiago. My partner thought I ought to try adding cilantro next time. It's really nice to have a different way to use pasta, and we love the sauteed flavor. Pros: Simple, 1 pot meal
September 03, 2011
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By: lauren.marquez80
yummy for lunch I substituted asperagus for green beans and left out the cheese. This was really great on the first night, but also heated really well for lunch for a few days! Pros: reheated great
July 04, 2011
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By: cmcutuli
Easy & delicious! I made this for the first time and was very happy with the results. I didn't have whole wheat pasta, so used regular. I also didn't have enough green beans to make 2 cups, so I added some zucchini and yellow squash (from my garden). It was delicious! I didn't have the mexican cheese on hand, so I used Romano. The scallions and lime juice added at the end really brought the dish together and made it special.
June 09, 2011
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By: createhavoc
Quite tasty I'm not a huge fan of whole wheat pasta, but this is an excellent use of the pasta. The toasting enhances the flavor. I used the cojita cheese which was perfect. I threw in a few pieces of leftover roasted chicken at the end, but the dish doesn't need any meat. Pros: Super easy Cons: None
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