Recipe

Vegetable-bacon Noodle Toss Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 1 month ago Pump up plain egg noodles by adding sautéed fresh veggies, crisp crumbled bacon, and a bottled balsamic vinaigrette. Prep:20m Cook:20m Servings:6	Mountainmam
	egg noodles tomatoes zucchini squash onion bacon

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Ingredients

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

Directions

Prepare egg noodles according to package directions; drain noodles, and keep warm.

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.

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 desired.

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