Updated 05/23/2012 05:00 AM
Recipe: Egg Noodles with Tuna, Asparagus, Carrots and Vidalia Onions
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one 12-ounce pkg egg noodles
2 cups rough chopped asparagus (lightly peeled first if you like)
2 cups peeled and thinly sliced carrots
2 cups rough chopped Vidalia onion (or regular onion)
2 cups grape tomatoes
1 cup frozen peas
olive oil and salt and pepper for seasoning veggies
juice of 1 lemon
3-4 Tbs olive oil
2 6-ounce cans tuna, well drained
1/4 cup chopped parsley
grated parmesan cheese for garnish (optional)
Preheat the oven to 400 degrees a good bit ahead of time, and also get a large pot of water going for eventually cooking the egg noodles.
Use a large baking tray to combine 2 cups each of peeled and rough chopped asparagus, peeled and thinly sliced carrots and rough chopped Vidalia onion, toss those with olive oil, salt and pepper to taste and pop the tray into the oven.
Give those about a 10-15 minute head start in the oven and then, at that point, add the bag of egg noodles to the boiling water. Also add the olive oil and salt and pepper seasoned grape tomatoes to the roasting vegetables and let those cook along as the rest of the veggies are finishing up.
Keep your eye on the egg noodles, they're going to take around 8-9 minutes to cook and, when they're just about done, add about 1 cup of frozen peas to the water, let that go along for a minute. Then drain those really well, add the pasta and peas back to the pot. Add the roasted vegetables, add 2 well drained cans of tuna, a few Tbs of olive oil, the juice of one lemon, and handful of chopped parsley, toss everything to coat and it is good to go!
This may actually be best as a cold salad so you can cool everything down before adding the tuna if you like.