We have a ton of pasta. Not only that, but we have random types of pasta. It’s almost too much to try new ways to use certain kinds. When I cook with fideo, I always wind up making a Mexican dish. This time around, I wanted to see if fideo could be good in just a quick vegetable mix.
I browned about a cup of fideo and quickly removed it from the stove. In olive oil, I sautéed half of a small sliced onion, about a tablespoon of chopped garlic and 1/4 of a thinly sliced green bell pepper. In that, I added a bit of sea salt, coarse black pepper, a small pinch Albanian rubbed sage, lemongrass and a sprinkle of dill weed. Once that was browned, I added in 3 sliced mushrooms and half a diced tomatoes. Over this, I squeezed in some lemon juice an added a pinch of French tarragon.
Once that was cooked, I added in the chicken broth I made the other day (about 2 cups), 1/4 cup of water and the fideos. I covered my pan and let everything simmer for about 10 minutes.
When it was done, I topped it with shaved parmesan and fresh minced parsley. It’s rather good, though a bit too lemony. Still for a quick and dirty lunch, this fits the bill. My original goal was to add some goat cheese on top of it, but it had gone off. That’s the bonus of this blank slate, is that with just the addition of different toppings you can tweak it to be anything. I could have added in some sriracha, bean sprouts and used sesame oil for an Asian twist. I could have used spicy peppers and cotija, with some Tapatío to give in a Mexican kick.



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