Vegetable-Bacon Noodle Toss

By carvalhohm

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

Details

Servings 4
Adapted from americanfamily.com

Preparation

Step 1

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

2. Cook bacon in large nonstick skillet over medium-high heat until crisp; remove bacon, and drain on paper towels, reserving 2 tsp. drippings in small bowl. Discard remaining drippings. Wipe skillet clean with 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 desired.