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Mexican Fideo Pasta with Vegetables

A wonderful addition to a meal.

Fideo Pasta with Vegetables

Here’s a delicious recipe for fideo (the spanish word for noodles) and vegetables.

This delightful dish is made in a large skillet.  The vegetables are cut into bite size pieces which add beautiful color to the dish and texture as well.

The vegetables, garlic and herbs are sautéed in olive oil and then uncooked fideo pasta is added to the skillet.

Every time I make this dish (which is a lot because it tastes like comfort food to me)….as I’m browning the uncooked fideo pasta it reminds me of making Rice-A-Roni when I was going to college.

There were uncooked noodles in the box of Rice-A-Roni that were browned in the same way.

When shopping for fideo pasta at the grocery store, the first place I like to check for the noodles is in the Hispanic or Mexican Food section.

The bags of fideo pasta in this section may say “Fideo” or they may say “Vermicelli”; the packages are fairly small which is nice (there’s a picture of this package of fideo below).

On the regular pasta aisle at the grocery store, there is generally a larger bag of short pieces of vermicelli noodles.

Although it may not say “fideo” on the package it works great for this recipe.

This fideo recipe doesn’t include meat but I’ve made it before with ground beef and it’s really good.

It’s great for a side dish or even a main dish.

And if you happen to pack your lunch for work, it warms up nicely in the microwave too.

Here are more pasta recipes made with vegetables you may like “Smoked Sausage, Pasta and Vegetable One-Skillet Meal“, “Chicken, Pasta and Broccoli with Cheese Sauce” and “Browned Butter and Lemon Pasta with Bacon and Asparagus“.

Let’s check out the ingredients.

Fideo Pasta Ingredients

Onion, red or green bell pepper, Serrano hot pepper, zucchini (Italian squash), garlic, lime, olive oil, canned cut tomatoes, fideo (short pieces of vermicelli noodles), fresh or dried oregano, cilantro and…

Fideo Pasta Ingredients

…beef broth, cumin, ground black pepper, salt, and Parmesan cheese

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Chopped Onions on Cutting Board

Start by coarsely chopping the onion.

Chopped Red Bell Pepper

Cut the red or green bell pepper into about 2-inch pieces.

Cut Pieces of Zucchini

Then cut the zucchini into bite size pieces.

Chopped Jalapeno on Cutting Board

Remove the stem and seeds, and dice the Serrano pepper.

Chopped Garlic on Cutting Board

Next, dice the garlic.

Chopped Vegetables on Plate

Feel free to add other veggies you may have on hand.

Saute Chopped Vegetables

Heat a large skillet on medium heat and add olive oil, onion, bell pepper, and Serrano pepper.

Sauté the vegetables and stir as they cook for 5 minutes.

Fideo Pasta in Skillet

To the pan, add the fideo (short pieces of vermicelli) noodles…

Stir Garlic with Fideo Pasta

…and garlic.  Stir together.

Stir Fideo Pasta

Continue stirring…

Stir Fideo Pasta

…until most of the noodles turn a light golden brown color.

Tomatoes in Fideo Pasta

Then to the pan, add the cut tomatoes…

Add Broth to Fideo Pasta

…beef broth and zucchini.

Chop Fresh Oregano

Also to the pan, add…

Add Salt to Vegetables

…oregano, pepper, cumin and salt.

Lid on Skillet

Stir together.

Turn the heat down to low and cover the pan with a lid for about 8 minutes or until the liquid is absorbed by the noodles.

Chopped Cilantro

Once the noodles have absorbed the liquid…

Fideo Pasta in Skillet

…to the pan, add chopped cilantro, grated Parmesan cheese and lime juice.  Stir together.

Do a quick taste test and add more salt if needed.

Fideo Pasta with Vegetables

Serve while warm as a main or side dish.

Fideo Pasta with Vegetables

Then…

Fideo Pasta and Vegetables

…it’s time to eat.

Fideo Pasta with Vegetables

Thank you so much for stopping by CCC!

More Pasta Recipes You May Like:

Easy Macaroni and Cheese with Cavatappi Pasta

Mostaccioli Pasta with Blue Cheese and Bacon

Salami Caprese Pasta Salad with Balsamic Dressing

Bow Tie Pasta and Italian Sausage Skillet Meal

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Fideo Pasta with Vegetables

Mexican Fideo with Veggies

A wonderful addition to a meal.
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Lunch, Main Course, Side Dish
Cuisine: Mexican
Keyword: Fideo, Fideo Noodles, Fideo Pasta, Fideo with Vegetables
Servings: 3 (Serves 3 to 4)

Ingredients

  • 1/2 of a medium size onion (white or yellow) peeled and coarsely chopped (about 2-inch size pieces)
  • 1 medium size red or green bell pepper coarsely chopped in about 2-inch size pieces
  • 1 whole zucchini (Italian Squash) cut into bite-size pieces
  • 1 serrano hot pepper stem and seeds removed, and diced
  • 1 large clove garlic peeled and diced
  • 2 tablespoons olive oil
  • 1 package (7 ounces) fideo (short pieces of vermicelli noodles)
  • 3 cups beef broth
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt or salt to taste
  • 1 can (14.5 ounces) cut tomatoes
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano leaves
  • 2 tablespoons chopped fresh cilantro
  • 1 whole lime

Instructions

  • Heat a large skillet on medium heat and add olive oil.  To the pan, add onion, red bell pepper, and Serrano peppers. 
  • Sauté and stir the vegetables as they cook for 5 minutes. Then add the noodles and garlic, and stir them in with the oil and veggies.
  • To the pan, add the uncooked fideo noodles and garlic.  Continuously stir all ingredients.
  • Continue stirring until most of the noodles turn a light golden brown color. 
  • Then to the pan, add the cut tomatoes, beef broth, zucchini, oregano, cumin, salt and pepper.
  • Stir together and turn the heat down to low
  • Cover the pan with a lid for about 8 minutes or until the liquid is absorbed by the noodles. 
  • When the liquid is absorbed by the noodles stir in grated Parmesan cheese, lime juice and chopped cilantro.
  • Do a taste test and add more salt if needed.  Serve warm as a side or main dish.
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8 Comments

  1. Hi Nancy! I made this for dinner tonight (I used chicken broth so I could use up some left over shredded turkey) and both of us loved it. Plenty left over for lunch tomorrow too! I have a feeling it’s just going to get better! Ted said this one can be put on the regular meal rotation! Thanks!

    • Hi Amber, oh good! So glad you and Ted liked it! And it sounds delicious to use the chicken broth and shredded turkey. I’m going to remember that and make it with leftover Thanksgiving turkey this year. Thank you for letting me know and hello to Ted from me! Have a nice holiday!

  2. I love your version of fedios, it’s fabulous! Being mexican and growing up with traditional mexican food this was blow your socks off good. Thanks for the awesome recipe! Happy holidays!

    • Hi Ortencia, I’m so glad that you like it. Thank you for letting me know and Happy Holidays to you!

  3. This is really gorgeous. I could definitely go for a huge bowl of this.

  4. Fideo is definitely a comfort food for me and I love all the vegetables you use. I should definitely try making it your way because I think I would love it. And your pictures are absolutely fabulous!