Rating: 3 stars
1 Ratings
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For a vegetarian version of this dish, omit the bacon, and sauté the chopped onion in 2 tsp. olive oil.

Recipe by Southern Living June 2006

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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