5cupsof veggie broth (I used 3 vegetable bouillon cube dissolved in 5 cups of water)
½tablespoonof ground cumin
2roma tomatoes, diced
1small can of tomato sauce8-ounce
In a medium pan over medium-high heat, saute the onion and garlic for 1 minute. Add zucchini and fideo noodles and saute until the noodles become a very light brown (1 to 2 minutes).
Add broth, cumin, tomatoes, and tomato sauce and thoroughly combine.
Bring to a boil, then reduce heat to low and let simmer for 10 minutes, or until noodles have softened.
Can I use a different type of noodle?If you can’t find fideo or don’t want to run out to the store to buy it you can use another pasta of your choice. Thin spaghetti cut into smaller pieces works well as a substitute.Can I add other vegetables to this recipe?Of course, you can add as many veggies as you’d like! I just recommend dicing them up so that they complement the other ingredients.How should I store my leftovers?Keep your leftovers in the fridge in an airtight container and enjoy within 5 days.