Cook the Fideo Cabello de Ángel La Moderna® pasta for 8 minutes in a saucepan with 2 liters of boiling water, adding salt to taste, two tablespoons of oil, and three bay leaves. Drain the pasta and set aside.
Heat a saucepan, pour in three tablespoons of canola oil, and sauté the onion until it looks translucent.
In the sautéed onion, add the mushrooms and season.
Add the zucchini to the sauté and season.
Add the jalapeño peppers to the sauté and season.
Add the pieces of zucchini flower and corn kernels to the sauté, sprinkle the tablespoon of chicken broth powder, and season.
Once the ingredients are seasoned, add the chicken broth and the sprig of epazote, keeping it on medium heat until all the vegetables are cooked.
Finally, add the cooked Fideo Cabello de Ángel La Moderna® pasta and mix it with the sauté until it is well seasoned together.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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