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 accomp
INGREDIENTS (for 6 servings):
- 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
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.