| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Mexican | Veg10 | 1 | servings |
INGREDIENTS
| 3 | tb | Vegetable oil |
| 4 | Pasta nests; (fideos), or Italian | |
| ; fidelini | ||
| 1 | c | Chopped onion |
| 6 | Cloves garlic; chopped | |
| 2 | Serrano ciles; chopped | |
| 2 | Tomatoes; chopped | |
| 1/2 | c | Chopped cilantro |
| 1 | ts | Kosher salt |
| 8 | Grinds black pepper | |
| 1/2 | c | Grated queso aneo or Parmesan cheese |
| 2 | qt | Vegetable broth* |
INSTRUCTIONS
Heat the oil in a large pot. Brown whole, unbroken pasta nests in the oil until golden, then remove with a slotted spoon and drain on paper towels. Add the onions to the remaining oil and cook until golder. Add the garlic and chiles. Cook for another few minutes, stirring. Add the tomatoes, cilantro, salt, and pepper and cook together for 10 minutes. Add the broth to the simmering mixture and bring to a boil. Break the pasta nests as you add them to the broth. Stir for a few minutes until the pasta is cooked. Ladle into bowls and sprinkle with cheese. *Broth recipe entered separately Per serving: 502 Calories (kcal); 42g Total Fat; (72% calories from fat); 5g Protein; 31g Carbohydrate; 0mg Cholesterol; 1915mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Recipe by: Meatless Mexican Home Cooking ~ Nancy Zaslavsky Converted by MM_Buster v2.0n.
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