Vegetable-Bacon Noodle Toss

For a vegetarian version of this dish, omit the bacon, and sauté the chopped onion in 2 tsp. olive oil.

Yield: Makes 4 to 6 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:


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

Preparation

  1. 1. Prepare egg noodles according to package directions; drain noodles, and keep warm.
  2. 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. 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.
  4. Note: For testing purposes only, we used Newman's Own Light Balsamic Vinaigrette.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Vegetable-Bacon Noodle Toss Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy