Pasta With Veggies In a Tahini and Yogurt Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A creamy garlic sauce and a medley of vegetables served over egg noodles make a superb one dish meal. Of course if you were looking for something a little more elaborate, a Greek salad, thick slabs of feta cheese, and warm pita bread are wonderful accompaniments. Ingredients:
1 (16 ounce) package wide egg noodles |
3 tablespoons tahini |
1 lemon, juiced |
1 1/4 cups water |
3 cloves garlic, minced |
1 cup yogurt, drained |
1/4 teaspoon hot pepper sauce |
1/4 cup olive oil |
1 large red bell pepper, thinly sliced |
1 zucchini, thinly sliced |
salt to taste |
ground black pepper to taste |
Directions:
1. Cook noodles in a large pot of boiling water until al dente. Drain.
2. Meanwhile, mix together tahini, lemon juice, and water until smooth. Add garlic, yogurt, and pepper sauce.
3. In a medium skillet, heat oil over medium high heat. Saute red pepper and zucchini in oil for 2 to 3 minutes, or until tender crisp. Add tahini sauce, and heat through. Season to taste with salt and pepper. Do not boil or overcook: this sauce curdles easily. Toss noodles with sauce.
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