Pasta With Veggies In a Tahini and Yogurt Sauce

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

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.