Prep Time
20 Mins
Cook Time
20 Mins
Yield
Makes 4 to 6 servings

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

Note: For testing purposes only, we used Newman's Own Light Balsamic Vinaigrette.

You May Like

Ratings & Reviews