Pasta With Veggies In a Tahini and Yogurt Sauce recipe

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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

Nutrition Info

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
servingSize: -
sodium: 46.7 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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