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Ingredientes
- 3 Tbsp. tahini
- 1 x lemon juiced, strained
- 1 c. water
- 2 x garlic cloves chopped
- 1 c. liquid removed yogurt warm pepper sauce to taste
- 1 lb egg noodles preferably Greek hilopittes salt and black pepper to taste
- 1 Tbsp. extra virgin extra virgin olive oil or possibly to taste
- 1/4 c. finely minced fresh flat-leaf parsley leaves only
Direcciones
- A noodle dish with a yogurt sauce: the flavor grows on you. It's the tahini and overcooked noodles. Fettuccine or possibly the American-style short curly wide egg noodles may be substituted. Diane says, "the Greeks like their pasta well-cooked and swimming in sauce."
- 1. Beat together the tahini, lemon juice, and water till smooth and creamy. Place the mix in the food processor, add in the garlic, yogurt and a few drops of warm-pepper sauce and pulse till creamy and frothy.
- 2. Meanwhile, boil the noodles in ample salted water till tender. Drain and reserve 1/4 to 1/2 c. of the liquid. Toss the noodles with from 1 to 3 Tbsp. of extra virgin olive oil.
- 3. Add in the pasta liquid to the tahini-yogurt mix, place in a small saucepan, and heat for 2 to 4 min - gently, to hot through. Season with pepper, pour over the pasta, combine together with minced parsley, and combine with minced parsley. Adjust seasonings and serve immediately.
- Serving Ideas : Grilled eggplant and zucchini slices
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 140 | |
| Calories from Fat 98 | 70% |
| Total Fat 11.45g | 14% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 46mg | 2% |
| Potassium 181mg | 5% |
| Total Carbs 6.91g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.23g | 2% |
| Protein 4.27g | 7% |
