>From the MyRecipes.com website...
Vegetable-Bacon Noodle Toss
1/2 (16-oz.) package uncooked wide egg noodles
4 bacon slices
1/2 small onion, chopped
2 yellow squash, cut in half lengthwise and sliced
1 zucchini, cut in half lengthwise and sliced
2 medium tomatoes, seeded and chopped
1/2 cup light balsamic vinaigrette
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Garnish: flat-leaf parsley sprig
1. Prepare egg noodles according to package directions; drain noodles, and keep
2. Cook bacon in a large nonstick skillet over medium-high heat until crisp;
remove bacon, and drain on paper towels, reserving 2 tsp. drippings in a small
bowl. Discard remaining drippings. Wipe skillet clean with a paper towel.
3. Sauté chopped onion in hot reserved drippings over medium-high heat 5
minutes or until tender. Add squash, zucchini, and tomatoes; sauté 6 minutes or
until squash and zucchini are crisp-tender. Add egg noodles, bacon,
vinaigrette, and next 3 ingredients, stirring until well blended. Cook,
stirring constantly, until thoroughly heated. Serve immediately. Garnish, if
Note: For testing purposes only, we used Newman's Own Light Balsamic
Makes 4 to 6 servings
~~~***Rhonda G in Missouri***~~~
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