Vegetable Bacon Noodle Toss
From: My Recipes
1/2 (16 oz.) pkg. uncooked wide egg noodles
4 slices bacon
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 Tbs. flat leaf parsley, chopped
1/2 tsp. salt
1/2 tsp. pepper
Prepare egg noodles according to package directions, drain 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.
Saute chopped onion in hot reserved drippings over medium-high heat 5 minutes or until tender. Add squash, zucchini, and tomatoes; saute 6 minutes or until squash and zucchini are crisp-tender. Add egg noodles, bacon, vinaigrette (I ended up adding a bit more vinaigrette for coverage), and next three ingredients, stirring until well blended. Cook, stirring constantly, until thoroughly heated. Serve immediately. Garnish with a sprig of parsley.