Red Lentil Penne with Middle Eastern Vegetable Ragu and Spicy Schug

Ingredients

• 3 pounds Barilla Red Lentil Penne
• 1 cup extra virgin olive oil
• 3 cups onion, small diced
• 1/2 cup chopped garlic
• 6 cups zucchini, small diced
• 1 tablespoon ground all spice
• 1/2 tablespoon ground cinnamon
• 1 1/2 cups tomato paste
• 4 quarts water
• salt and white pepper to taste
• 1 1/2 cups tahini
• 3 cups mint, chopped
• 1 1/2 cups pine nuts, toasted
• 6 each serrano peppers
• 6 each garlic cloves
• 1 1/2 cups cilantro
• 3/4 cup flat leaf parsley
• 3 tablespoons lemon juice
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 1/2 cups extra virgin olive oil
• salt
• black pepper