Veggie Pasta in Tahini Yogurt Sauce

1 package thin spaghetti, cooked and drained
1/4 cup tahini
1 lemon, juiced
2 tablespoons minced garlic
1 1/2 cups plain yogurt
1/4 cup olive oil
1 large red bell pepper, chopped
1 large orange bell pepper, chopped
1 zucchini, thinly sliced
1 summer squash, thinly sliced
Salt and pepper to taste

In a small bowl mix tahini, lemon juice and water together until smooth. In a separate bowl, combine garlic and yogurt then add to tahini mixture and stir. In a large skillet, heat oil over a medium high heat. Sauté pepper, zucchini and squash until tender crisp (about 3 minutes). Add tahini yogurt sauce and heat thoroughly. Be careful not to boil or overcook because this sauce curdles easily. Season to taste with salt and pepper. Pour over spaghetti and toss. Serve hot or cold.

Yields: 8 servings