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Stovetop Fideos

May/June 2011

Your rating: None Average: 4.3 (24 votes)

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.


Stovetop Fideos Recipe

7 Reviews for Stovetop Fideos

10/01/2013
Anonymous
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!

Easy, one pot meal, can add more of anything
Comments
03/21/2012
Wow...it'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!!

Easy, you can add whatever vegetables you want, cooks in one pan, dinner in a bowl!
Comments
01/18/2012
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.

Simple, 1 pot meal
Comments
09/03/2011
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!

reheated great
Comments
07/04/2011
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.

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