| 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
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