For a vegetarian version of this dish, omit the bacon, and sauté the chopped onion in 2 tsp. olive oil.
How to Make It
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.
Note: For testing purposes only, we used Newman's Own Light Balsamic Vinaigrette.
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