WARM VEGETABLE NOODLE SALAD

Servings: 10

INGREDIENTS

1 pound green beans, trimmed 1/4 cup (4 tablespoons) unsalted butter

1/2 cup sliced yellow onion 1 tablespoon minced garlic 1 pound carrots, julienned

1 pound savoy cabbage, thinly sliced

1 pound zucchini, julienned

1 pound yellow squash, julienned

2 teaspoons sugar Kosher salt, as needed

Freshly ground black pepper, as needed

1 tablespoons sherry vinegar

1 tablespoons chopped Italian parsley

INSTRUCTIONS

Bring a large pot of salted water to a boil over high heat. Add the green beans and cook until the beans are vibrant in color and just tender, about 1 minute. Transfer to an ice water bath to cool. Drain and cut the beans in half, lengthwise. Set aside.

Melt the butter in a large saute pan over medium heat. Add the onion and cook until translucent, about 7 minutes. Add the garlic and cook until fragrant, about 1 minute.

Add carrots, cabbage, zucchini, and yellow squash, and cook until the vegetables are tender, about 5 minutes. Add green beans and sugar, and season with salt and pepper to taste.

Remove from the heat, add the vinegar and parsley, and stir to combine. Serve warm or at room temperature. Nutrition information per serving of noodle salad: 93 calories; 46 calories from fat; 5 g fat (3 g saturated; 0 g trans fats); 12 mg cholesterol; 72 mg sodium; 10 g carbohydrate; 4 g fiber; 5 g sugar; 3 g protein.