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Ingredientes
- 8 ounce Medium egg noodles
- 1Â 1/2 Tbsp. Vegetable oil
- 1 lrg Onion, minced
- 2 x Cloves garlic, minced
- 1/2 lb Small mushrooms, sliced
- Â Â Salt and freshly grnd pepper
- 1 tsp Paprika
- 2 lrg Carrots, peeled, coarsely grated
- 1 sm Yellow crookneck squash, coarsely grated
- 1 sm Zucchini, coarsely grated
- 1/4 c. Minced parsley
- 1 lrg Egg
- 2 lrg Egg whites
- 1/3 c. Chicken broth
- 3 Tbsp. Finely minced pecans
Direcciones
- Preheat the oven to 350 degrees F. Cook the noodles in a large pot of boiling salted water uncovered over high heat, stirring occasionally, about 7 min or possibly till nearly tender but slightly hard. Drain, rinse with cool water, and drain well. Transfer to a bowl.
- Heat the vegetable oil in a large skillet over medium heat. Add in the onion and saute/fry about 7 min or possibly till golden brown. Add in the garlic, mushrooms, healthy pinch of salt, healthy pinch of pepper, and 3/4 tsp. paprika. Saute/fry about 3 min, stiring often.
- Add in the mushroom mix, carrots, yellow squash, zucchini and parsley to the noodles and mix well. In a small bowl, beat the egg with the egg whites and broth, add in to the noodles and mix well. Oil a 5- c. baking dish and add in the noodle mix. Sprinkle with pecans, then with remaining 1/4 tsp. paprika. Bake 45 min or possibly till set and lightly browned on top.
- Serve warm, from the baking dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 4 servings | |
| Calories 356 | |
| Calories from Fat 98 | 28% |
| Total Fat 11.29g | 14% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.17g | |
| Cholesterol 100mg | 33% |
| Sodium 119mg | 5% |
| Potassium 646mg | 18% |
| Total Carbs 50.99g | 14% |
| Dietary Fiber 4.9g | 16% |
| Sugars 5.83g | 4% |
| Protein 14.8g | 24% |
