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

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

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.

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Ratings & Reviews

brandeeshea's Review

August 25, 2010
I made this dish using chicken instead of bacon. I was cooking for myself and used less pasta and equal amounts of squash and zucchini. I used 3/4 cup italian dressing and 1 TBS balsamic and this made a delicious meal. I will make my version again.