Noodles With Veggies

My industrious, gardening sister, Annette, had alot of home canned tomatoes left from last summer. She shared them with me and I set about to use these delicious treasures. I also had some yellow squash from the saturday farmers market that needed cooking. I decided to make a vegetable ragu and serve it with some nice noodles I found at Krogers-Mrs. Weiss Kluski Egg Noodles. It was really tasty, fresh and healthy! I served it with a bowl of grated Amish gouda we had picked up in Ohio at an Amish cheese factory- Heinis Cheese.

Vegetable Ragu with Noodles

5-6 yellow squash, chopped in 1/2 inch cubes

1 green bell pepper, chopped in 1/2 inch piece

1 medium onion, chopped roughly

1 jalapeno pepper, chopped (optional)

3 cloves garlic, medium

1quart canned tomatoes with liquids (fresh would also be great)

1package, 16 ounce,  Mrs. Weiss Kluski Egg Noodles

3 Tablespoons olive oil

1. Heat 3 Tablespoons of olive oil in a large, deep skillet. Saute squash for about 3 minutes.

2. Add onions, peppers and garlic. Cook until onions are clear, but not browned.

3. Add the canned tomatoes and cook all for 15-20 minutes covered.

 If there is too much liquid, cook uncovered until desired thickness. Leave enough liquid to wet the noodles when added.

4. Meanwhile, cook noodles according to package directions. Drain. 

5. Stir noodles into ragu, then pour all in to big serving bowl. , put all into a 9x13 pyrex and cover with 1-2 cups of cheese.