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.
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.
8 Reviews for Stovetop Fideos
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.
I loved this dish hot and also at room temp. So it will make a good summer pasta salad too.
I used whole wheat thin spaghetti and broke them into 2 " pieces but still they jumped all over my kitchen when I tried to saute them so, next time I will break into 1" pieces and also crush them in a towel then saute. I like the nutyness of the whole wheat pasta. I also used canned pieces of baby corn instead of corn kernels because I opened the wrong can--loved them-cut even smaller than they were in the can. Lastly I used sugar snap peas, also a very good choice. I am making this dish again this week.