by Olga, on January 14, 2014
Any kind of noodles can be used for this recipe.
I’ve used Healthy Harvest Whole Grain.
Bring 1 1/2 quarts of water to a boil, add noodles, 1/2 table spoon of salt and cook stirring occasionally, for about 15-20 minutes.
Use colander to drain noodles and rinse with cold water, reserving about 2 cups of the cooking water.
Slice yellow squash and cook in hot fry pan with 2 table spoons of oil until golden brown and tender, for about 5 min.
Get squash out from pan. Add some oil to the pan if needed and cook onion, carrot and garlic until tender .
Separately in the skillet heat 2 table spoons of oil, add ground beef, season with 1 tea spoon of salt and cook about 20 minutes, or until no longer pink and cooked through.
Combine meet and onion with carrot, ground peper and flour.
Stirring, add 2 cups of reserved water. Mix well and bring it to a boil.
Fold the noodles and squash in, gently turning with two utensils to combine.
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