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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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My daughter is a vegetarian, so I created this colorful side dish to serve with vegetables. She asks for it once a week, says Lucille Goers of Seminole, Florida. Chopped sweet peppers, onion and almonds accent the mild buttery noodles. Ingredients:
8 ounces uncooked yolk-free noodles |
1 cup sliced fresh mushrooms |
1/4 cup chopped sweet red pepper |
1/4 cup chopped green pepper |
2 tablespoons chopped onion |
2 tablespoons butter |
1/3 cup sliced almonds |
1 teaspoon chicken bouillon granules or 1/2 vegetable bouillon cube, crushed |
2 tablespoons minced fresh parsley |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, peppers and onion in butter until tender. Drain noodles; add to skillet. Sprinkle with almonds and bouillon; toss gently to combine. Heat through. Garnish with parsley. Yield: 8 servings.
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