Stovetop Fideos
The recipe Stovetop Fideos can be made in approximately 45 minutes. This recipe serves 4 and costs $3.02 per serving. One portion of this dish contains roughly 34g of protein, 17g of fat, and a total of 845 calories. 785 people found this recipe to be scrumptious and satisfying. It works well as a main course. If you have green bean pieces, oregano, whole-wheat angel hair pasta, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Eating Well. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is awesome. Try Fideos, Fideos with Mussels, and Fideos With Seafood for similar recipes.
Servings: 4
Preparation duration: 45 minutes
Ingredients:
1/2 cup finely shredded Cotija (see Notes) or Asiago cheese
1 cup corn kernels, fresh or frozen (thawed)
4 cloves garlic, minced
2 cups 1-inch green bean pieces
Lime wedges
3 tablespoons extra-virgin olive oil, divided
1 medium onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 scallions, sliced
2 medium tomatoes, diced
2 cups “no-chicken” broth (see Notes) or vegetable broth
8 ounces whole-wheat angel hair pasta, broken into 2-inch pieces (about 3 cups)
Equipment:
dutch oven
bowl
frying pan
Cooking instruction summary:
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.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.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.
Step by step:
1. Heat 2 tablespoons oil in a Dutch oven over medium heat.
2. Add pasta pieces and cook, stirring, until toasted and browned in spots, 2 to 3 minutes.
3. Transfer to a bowl.
4. Add the remaining 1 tablespoon oil to the pan and heat over medium heat.
5. Add green beans, onion and garlic and cook, stirring, until the beans are beginning to soften, 3 to 5 minutes.
6. 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.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.
7. Serve topped with cheese and scallions, with lime wedges on the side.
Nutrition Information:
covered percent of daily need
