1 −12 ounce package yolk−free egg noodles
2 teaspoons olive oil
2 medium onions, chopped
3 cups diced fresh tomatoes
1/4 cup vegetable stock or water
1/4 cup chopped parsley
3 cups fresh corn kernels
Salt and Pepper to taste
Cook the noodles in a large pot according to package directions. In a large skillet over medium heat, saute
onions in olive oil until slightly brown, about 12 minutes.
Add nonstick spray oil during sauteing if necessary. Add tomatoes and stock or water; cover and simmer 3 to 4 minutes. Stir in parsley, corn, and cooked noodles; simmer until heated through, about 3 to 4 minutes more.
Season with salt and pepper.