| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Low fat, Main dishes, Side dishes, Soups/stews, Vegetarian | 6 | Servings |
INGREDIENTS
| 12 | oz | Egg Noodles; Prefer Yolk Free |
| 2 | md | Onions; Chopped |
| 2 | tb | Vegetable Margarine |
| 28 | oz | Canned Tomatoes; Diced Or 3 C Heaping Fresh Tomatoes Diced |
| 1/4 | c | Vegetable Stock; Or Water |
| 3 | c | Corn Kernels; Fresh Or Frozen |
| 1/4 | c | Chopped Parsley |
| Salt And Pepper; To Taste |
INSTRUCTIONS
A common variation of this dish is the addition of a diced, cooked potato or two. Bring a large pot of water to a boil and cook noodles in rapidly simmering water, until al dente, about 6 - 8 min, or according to package directions. Drain and set aside. In a large skillet, saute onions in margarine, over med heat, until starting to brown, about 12 min. Add tomatoes and stock or water, cover, and simmer for 3 - 4 min. Stir in corn, parsley, and noodles, and simmer until everything is heated through, another 3 - 4 min. Season with salt and lots of pepper. Makes 6 servings. Per serving according to magazine: Cal 325; Fat 5g; Carb 57g; Fib 6g; Pro 10g; Sod 249mg; CFF 15% Recipe by: Veggie Life, May 1997 Posted to Digest eat-lf.v097.n234 by Reggie Dwork <reggie@reggie.com> on Sep 16, 1997
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”