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Pennsylvania Dutch Corn Noodles
Posted By Nava On August 20, 2010 @ 5:56 pm In Fresh Corn,Keep It Simple: Easy Vegan Main Dishes,Pasta on the lighter side | 3 Comments
This simple, tasty summer dish is traditionally made with egg ribbons, but vegans can substitute ribbons made of hearty whole grain flours.
Bring plenty of water to a boil in a large pot. Cook the noodles according to package directions until al dente, then drain.
Meanwhile, heat the oil in a large skillet. Add the onion and sauté over low heat until they are lightly browned. Add the tomatoes and 1/4 cup water, and cook just until they soften up, about 3 to 4 minutes. Add the corn and parsley and simmer just until everything is well heated through.
Transfer the skillet mixture to a large serving bowl. Add the hot cooked noodles and season to taste with salt and lots of freshly ground black pepper. Serve at once.
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URL to article: http://www.vegkitchen.com/recipes/vegetables-all-year-round/fresh-corn/pennsylvania-dutch-corn-noodles/
URLs in this post:
 fresh corn.: http://www.vegkitchen.com/category/recipes/vegetables-all-year-round/fresh-corn/
 super-easy vegan main dish recipes.: http://www.vegkitchen.com/category/recipes/super-quick-and-easy-meals/keep-it-simple/
 vegan pasta recipes.: http://www.vegkitchen.com/category/recipes/pasta-and-noodles/pasta-on-the-lighter-side/
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