Vegetable-Bacon Noodle Toss

• 1/2 (16-oz.) package uncooked wide egg noodles
• 4 bacon slices
• 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 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Garnish: flat-leaf parsley sprig

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 with a paper towel. Crumble bacon.
3. 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, and next 3 ingredients, stirring until well blended. Cook, stirring constantly, until thoroughly heated. Serve immediately. Garnish, if desired.
4. Note: For testing purposes only, we used Newman's Own Light Balsamic Vinaigrette.

egg noodles, bacon, onion, yellow squash, zucchini, tomatoes, light balsamic vinaigrette, flatleaf, salt, freshly ground pepper, flatleaf

Taken from www.myrecipes.com/recipe/vegetable-bacon-noodle-toss (may not work)