Here's a quick and easy weeknight pasta that's a break from the usual. Get out the egg noodles, green beans and bacon, and let's get started!
What You Need
Original recipe yields 4 servings
1 small onion, chopped
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 pkg. (16 oz.) frozen cut green beans
2 slices OSCAR MAYER Fully Cooked Bacon, cut into 1-inch pieces
4 cups egg noodles, uncooked
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Let's Make It
Cook and stir onions in dressing in large skillet on medium-high heat 5 min. or until onions are crisp-tender.
Add beans and bacon; stir gently. Cook 8 to 10 min. or until heated through, stirring occasionally. Meanwhile, cook noodles as directed on package, omitting salt.
Drain noodles. Serve topped with bean mixture.
Best of Season
When fresh green beans are in season, use them instead of the frozen green beans. Trim cleaned beans and cut diagonally into thirds. Add with bacon; continue as directed.
Serve over hot cooked linguine, fettuccine, or long-grain white or brown rice instead of noodles.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.