Zucchini and Tomatoes with Noodles
- Servings: 4
You don’t need your own garden to enjoy this fresh summer dish; just an empty stomach and ten to twelve minutes.
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Ingredients
| 2 cups | No Yolks® Broad Noodles |
| 1 tbsp | olive oil |
| 1 large | zucchini, sliced |
| 1 small | red onion, thinly sliced |
| 1 can | (14 1/2 oz.) no-salt added diced tomatoes, undrained |
| 1/2 tsp | oregano leaves, crushed |
| 1/2 tsp | salt |
| 1/4 tsp | ground black pepper |
| 1/2 cup | shredded Parmesan cheese |
Directions
- Prepare noodles according to package directions.
- Heat oil in large non-stick skillet over medium-high heat. Add zucchini and onion and sauté 7 to 10 minutes or until lightly browned, stirring occasionally.
- Add tomatoes, oregano, salt and pepper. Cook over high heat 5 minutes or until mixture thickens.
- Stir in cooked noodles and heat through.
- Spoon onto four plates. Top each serving with 2 tablespoons cheese.
