Vegetable-Bacon Noodle Toss

Vegetable-Bacon Noodle Toss
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  • ½ teaspoon freshly ground pepper
  • ½ teaspoon salt
  • 4 bacon slices
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 zucchini, cut in half lengthwise and sliced
  • ½ small onion, chopped
  • ½ cup light balsamic vinaigrette
  • + 4 more ingredients
    • ½ (16-oz.) package uncooked wide egg noodles
    • 2 medium tomatoes, seeded and chopped
    • Garnish: flat-leaf parsley sprig
    • 2 yellow squash, cut in half lengthwise and sliced

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

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