| 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
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