Penne with Yogurt-Tahini Sauce

This simple sauce can be prepared while the pasta is cooking. The vegetable saute is optional.

Step: 1

In a large pot of lightly salted boiling water, cook pasta 10 to 12 minutes, or until al dente.

Step: 2

While pasta is cooking, stir together tahini and lemon juice. Place in a food processor with yogurt, water, and garlic cloves; process until smooth.

Step: 3

Heat the oil in a saute pan over medium heat. Add the onion, and cook until soft. Add the mushrooms, and cook until soft. During the final few minutes of cooking add the bell pepper; the pepper should be still crispish.

Step: 4

Drain the pasta. Toss with the yogurt-tahini sauce, chopped parsley, and freshly ground black pepper. Serve the vegetable saute over the noodles.

Per Serving: 332 calories; protein 11.1g; carbohydrates 48.2g; fat 11.7g; cholesterol 1.8mg; sodium 35.8mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, go for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can made a dish do double-duty .