May be also used as a summertime main dish.

6		Bacon strips, diced
1	medium	Onion, chopped. (preferably Vidalia or Walla Walla)
3	cloves	Garlic, minced
1/2	cup	Green or red bell pepper, chopped
1	large	Zucchini, cubed
1	can (10 oz)	Ro-Tel tomatoes & green chilies, drained
1/2	cup	Fresh basil
1/2	tsp	Salt
1/2	cup	Green parsley, chopped
1/4	cup	Parmesan cheese, grated
1	pdg. (16 oz)	Egg noodles, cooked

• In large skillet, cook bacon until crisp. Remove bacon and set aside. Drain all but 3 tablespoons drippings from skillet. Add onion and garlic; cook until translucent.
• Add zucchini and green pepper; stir-fry until tender crisp, about 2 minutes.
• Add tomatoes and green chilies, basil, parsley, and salt. Cook, stirring frequently, until hot. PrePare egg noodles according to directions; drain. In heated serving bowl, toss egg noodles with vegetables and bacon.
• Sprinkkle with Parmesan cheese and serve immediately
• Makes 4 servings
• Refrigerate leftovers.