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Ingredients
| enriched egg noodles: 1 lb |
| tahini (sesame paste): 3 Tbl |
| lemons: 1 (juiced) |
| water: 1 1/4 cups |
| garlic: 3 cloves (minced) |
| lowfat plain yogurt: 1 cup (drained) |
| red hot chili peppers (chopped): 1/4 tsp (sauce) |
| olive oil: 1/4 cup |
| red bell pepper: 1 pepper (large) |
| zucchini squash: 1 whole squash |
Pasta With Veggies In a Tahini and Yogurt Sauce
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
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.