Pasta With Veggies In a Tahini and Yogurt Sauce

Ingredients

• 3 cloves garlic minced
• 6 servings ground pepper black to taste
• 1  juice of lemon juiced
• 0.3 cup olive oil 
• 0.3 teaspoon pepper sauce hot
• 1 large bell pepper red thinly sliced
• 6 servings salt to taste
• 3 tablespoons tahini 
• 1.3 cups water 
• 16 ounce wide egg noodles 
• 1 cup yogurt drained
• 1  zucchini thinly sliced

Equipment

• frying pan
• pot

Directions

1. Cook noodles in a large pot of boiling water until al dente.
2. Drain.
3. Meanwhile, mix together tahini, lemon juice, and water until smooth.
4. Add garlic, yogurt, and pepper sauce.
5. In a medium skillet, heat oil over medium high heat.
6. Saute red pepper and zucchini in oil for 2 to 3 minutes, or until tender crisp.
7. 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.