PASTA WITH VEGGIES IN A TAHINI AND YOGURT SAUCE

Pasta With Veggies In a Tahini and Yogurt Sauce image

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.

Provided by Bob Cody

Categories World Cuisine Recipes European Greek

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

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

Steps:

Cook noodles in a large pot of boiling water until al dente. Drain.
Meanwhile, mix together tahini, lemon juice, and water until smooth. Add garlic, yogurt, and pepper sauce.
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.

Nutrition Facts : Calories 456.2 calories, Carbohydrate 61.4 g, Cholesterol 68 mg, Fat 18.3 g, Fiber 4.9 g, Protein 14.4 g, SaturatedFat 3.6 g, Sodium 46.7 mg, Sugar 5 g