>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. 
Crumble bacon. 
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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