Pasta With Veggies In a Tahini and Yogurt Sauce Recipe

Ingredients
<br>- 1 (16 ounce) package wide egg noodles
<br>- 3 tablespoons tahini
<br>- 1 lemon, juiced
<br>- 1 1/4 cups water
<br>- 3 cloves garlic, minced
<br>- 1 cup yogurt, drained
<br>- 1/4 teaspoon hot pepper sauce
<br>- 1/4 cup olive oil
<br>- 1 large red bell pepper, thinly sliced
<br>- 1 zucchini, thinly sliced
<br>- salt to taste
<br>- ground black pepper to taste
<br><p></p>Directions
<br>step 1: Cook noodles in a large pot of boiling water until al dente.  Drain.
<br>step 2: Meanwhile, mix together tahini, lemon juice, and water until smooth. Add garlic, yogurt, and pepper sauce.
<br>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.
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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
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.

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