PENNSYLVANIA DUTCH CORN NOODLES

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PENNSYLVANIA DUTCH CORN NOODLES

 

8 ounces medium-wide egg noodles, preferably yolk-free

2 tablespoons whipped butter or natural canola margarine

1 large onion, quartered and thinly sliced

1 16-ounce bag frozen succotash (mixed corn and lima beans), thawed

1 1/2 pound fresh, ripe tomatoes, diced, with 1/4 cup water(or substitute 1

28-ounce can diced tomatoes)

1/4 cup chopped fresh parsley

Salt and freshly ground pepper

 

Begin cooking the noodles.

Meanwhile, heat the butter in a large skillet. Add the onion and sautÄ

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.

Makes 4 servings.