ezRecipe-Zee: Cooking Recipe: How to make Pennsylvania Dutch Corn Noodles

Pennsylvania Dutch Corn Noodles

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	November 20, 2008
Calories:	8
Serves:	6
Prep. Time:	0:00
Category:	Italian / Pasta / Pizza, Vegetarian, Copy Cat / Restaurant

Ingredients:

8     ounces        ribbon-style noodles
2     tablespoons   non-hydrogenated margarine
1     large         onion
                    thinly sliced
1                   bag frozen succotash - (16 oz)
                    = (mixed corn and lima beans)
1 1/2 pounds        fresh ripe tomatoes
1/4   cup           water
                    = (or sub a 28-oz can diced tomatoes)
1/4   cup           chopped fresh parsley
                    Salt
                    Freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

Begin cooking the noodles.
Meanwhile, heat the margarine in a large skillet. Add the onion and sauté over medium heat until golden. Add the succotash and tomatoes; continue to cook until well heated through, about 5 to 7 minutes.
When the noodles are just tender, drain them and combine them with the succotash mixture in a large serving bowl. Add the parsley, then season to taste with salt and lots of pepper and toss well. Serve at once.
This recipe yields 4 to 6 servings.
Comments: Round out this meal with a 16-ounce bag of pre-shredded cole slaw (dressed with a low-fat sweet/sour dressing such as honey-mustard), some fresh rye bread, and some steamed green beans.

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 8

Calories from Fat 5.1%

Total Fat

trace

Cholesterol

0mg

Sodium

2mg

Carbohydrate

Dietary Fiber

trace

Protein

trace

Exchanges: 1/2 Vegetable.

Rating: ()

Added On: November 20, 2008

* In A Vegetarian Kitchen at http://www.vegkitchen.com