Pasta With Veggies In a Tahini and Yogurt Sauce

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 456 Calories

Ingredients

• 1 ¼ cups water
• 1 lemon, juiced
• salt to taste
• ¼ cup olive oil
• 3 cloves garlic, minced
• ground black pepper to taste
• 1 zucchini, thinly sliced
• ¼ teaspoon hot pepper sauce
• 1 (16 ounce) package wide egg noodles
• 3 tablespoons tahini
• 1 cup yogurt, drained
• 1 large red bell pepper, thinly sliced

Recipe Instructions

Step 1

Cook noodles in a large pot of boiling water until al dente. Drain.

Step 2

Meanwhile, mix together tahini, lemon juice, and water until smooth. Add garlic, yogurt, and pepper sauce.

Step 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.