Pennsylvania Dutch Corn Noodles

By á-170456

Ingredients

• 8 ounces ribbon-style noodles
• 2 tablespoons non-hydrogenated margarine
• 1 large onion quartered, and thinly sliced
• 1 bag frozen succotash - (16 oz) thawed (mixed corn and lima beans)
• 1 1/2 pounds fresh ripe tomatoes diced, with
• 1/4 cup water (or sub a 28-oz can diced tomatoes)
• 1/4 cup chopped fresh parsley
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Begin cooking the noodles.

Meanwhile, heat the margarine in a large skillet. Add the onion and sauté over medium heat until golden. Add the succotash and tomatoes; continue to cook until well heated through, about 5 to 7 minutes.

When the noodles are just tender, drain them and combine them with the succotash mixture in a large serving bowl. Add the parsley, then season to taste with salt and lots of pepper and toss well. Serve at once.

This recipe yields 4 to 6 servings.