Zesty tomato egg noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Bring water to a boil, adding a shake of salt.
Add 1.5 cups dry egg noodles to water, reduce heat slightly, allow to boil/simmer for 6-8 minutes stirring occasionally, until desired firmness.
Meanwhile cut grape tomatoes into quarters or smaller. Dice sun-dried tomatoes to the extent possible.
When noodles are done, pour into collander.
Put pot back on low heat, and toss in pesto, both types of tomatoes, and cheese.
Pour noodles back into pot, mix well, and allow to cook until cheese is melted in, stirring with a fork all the while.
Serves 1 if main dish - 598.1 calories; 2 if a side.
Number of Servings: 1
Recipe submitted by SparkPeople user WITCHZLJA.
1.5 cups dry egg noodles4 cups water4 TBSP sun-dried tomatoes in oil2 TBSP (.15 cup) pesto in oil7 grape tomatoes2 TBSP gorgonzola cheese crumbles
Bring water to a boil, adding a shake of salt.
Add 1.5 cups dry egg noodles to water, reduce heat slightly, allow to boil/simmer for 6-8 minutes stirring occasionally, until desired firmness.
Meanwhile cut grape tomatoes into quarters or smaller. Dice sun-dried tomatoes to the extent possible.
When noodles are done, pour into collander.
Put pot back on low heat, and toss in pesto, both types of tomatoes, and cheese.
Pour noodles back into pot, mix well, and allow to cook until cheese is melted in, stirring with a fork all the while.
Serves 1 if main dish - 598.1 calories; 2 if a side.
Number of Servings: 1
Recipe submitted by SparkPeople user WITCHZLJA.
Nutritional Info Amount Per Serving
- Calories: 598.1
- Total Fat: 30.2 g
- Cholesterol: 95.2 mg
- Sodium: 768.6 mg
- Total Carbs: 68.5 g
- Dietary Fiber: 3.6 g
- Protein: 17.1 g
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