The Pioneer Woman Tasty Kitchen
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Vegetarian Mexican Fideo

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Level: Easy

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Description

A hearty vegetarian dish filled with heaps of vegetables, natural spices and Mexican flavor.

Ingredients

  • 1 whole Onion, Diced
  • 1 whole Red Bell Pepper, chopped
  • 1 whole Jalapeño, Chopped
  • 1 whole Zucchini, Chopped
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Extra Virgin Olive Oil, Divided
  • 1 can (4 Oz. Size) Diced Green Chilies, Drained
  • 7 ounces, weight Cut Spaghetti
  • 1 can (14 Oz. Size) Petite Diced Tomatoes
  • 3 cups Vegetable Broth
  • 1 teaspoon Oregano
  • ¼ teaspoons Salt
  • ¼ teaspoons Pepper
  • 1 whole Lime
  • ½ cups Parmesan Cheese

Preparation

Start by chopping up your onion, peppers and zucchini. Mince the garlic.

Add 1 tablespoon of oil into a skillet and put it over medium heat. Toss the chopped onion, peppers and the canned diced chilies in the pan and cook until the vegetables are softened.

Over the vegetables add the uncooked chopped spaghetti and the minced garlic. With the uncooked pasta in the pan, you will need to stir this mixture frequently to keep it from burning. The idea is to continue stirring and tossing the ingredients around until the cut spaghetti turns golden brown. Once you’ve achieved the golden brown look, add in the canned tomatoes and vegetable broth.

Now, add in all of the spices and the chopped zucchini. Mix everything together at this point, cover the dish and let it simmer, blending all of the flavors together for around 8 minutes.

Finally, squeeze lime juice into the dish and mix in Parmesan cheese thoroughly. Serve.

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