Stovetop Fideos

Stovetop Fideos

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.

From EatingWell: May/June 2011
Yield: 4 servings, about 1 1/2 cups each
Active Time: 45 minutes
Total Time: 45 minutes


  1. 3 tablespoons extra-virgin olive oil, divided
  2. 8 ounces whole-wheat angel hair pasta, broken into 2-inch pieces (about 3 cups)
  3. 2 cups 1-inch green bean pieces
  4. 1 medium onion, diced
  5. 4 cloves garlic, minced
  6. 2 medium tomatoes, diced
  7. 1 cup corn kernels, fresh or frozen (thawed)
  8. 1/2 teaspoon dried oregano
  9. 2 cups “no-chicken” broth (see Notes) or vegetable broth
  10. 1/2 teaspoon salt
  11. 1/2 cup finely shredded Cotija (see Notes) or Asiago cheese
  12. 2 scallions, sliced
  13. Lime wedges


  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.

Tips & Notes


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.

Nutrition Bonus: Vitamin C (39% daily value), Vitamin A (33% dv), Magnesium (30% dv), Folate (23% dv), Calcium (19% dv), Iron (18% dv), Potassium (16% dv).

3 1/2 Carbohydrate Serving

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