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Effy Martinez
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Recipe of Soup Aguada de Pasta
Recipe

Soup Aguada de Pasta

20 mins
30 mins
Low
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This is a super easy and basic recipe; perfect for those days of rain that you feel something warm. It is a delicious traditional Mexican dish and with that homemade touch that gives it more flavor, without more than saying, ¡Manos a la obra!
Learn more about Effy Martinez

Ingredients

3 portions
  • 1 bag bow tie pasta, stars, conchitas, etc
  • 3 tomatoes
  • 5 green tomatillos
  • 1/4 onions
  • 2 cubes chicken bouillon, (with tomato)
  • 2 tablespoons oil, to brown the pasta
  • to taste panela cheese, grated
  • 2 potatoes
  • 1 carrot
  • 1 zucchini
  • to taste lemon
  • to taste fresh coriander
  • to taste jalapeno pepper
  • to taste salt
  • 2 1/2 cups Water

Preparation

Place oil in a pot and brown the pasta for about 10 minutes or until it looks a little brown, but not burned.
Grind the tomatoes and tomatoes together with the onion and the two cubes of chicken bouillon powder with tomato.
Add the sauce you just liquefied to the pot in which you browned pasta.
Cook the potatoes, the carrot and the zucchini in a small pot with a handful of salt.
Add water and wait for it to boil, add the vegetables and cook a few more minutes. When the pasta is soft; she is ready.
Serve in a deep dish and add lemon, cheese and jalapeño pepper to taste.

PRESENTATION

Accompany with corn tortillas and / or avocado.

TIPS

When served with jalapeño pepper, its flavor will stand out more.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Peralta Sánchez
07/11/2017 13:02:28
muy buena receta me ayudo mucho, muchas gracias mu facil y rapido

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