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Veggie Hummus Pasta
Serves 8 |
Quick to cook and easy to enjoy.
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Ingredients:
| 1 head broccoli, cut into florets |
| 3 tablespoon olive oil |
| Sea salt, to taste |
| Ground black pepper, to taste |
| 1 lb riccioli pasta |
| 1 yellow onion, thinly sliced |
| 1 cup sun-dried tomatoes, sliced |
| 4 cloves garlic, sliced |
| 1 1/2 cups plain hummus |
| 1 tablespoon lemon zest |
| 2 tablespoons lemon juice |
| 1 cup grated Parmesan cheese |
| 1/4 cup fresh basil, chopped |
| Crushed red pepper flakes, for garnish |
Directions:
- Preheat oven to 425° F. Line a baking sheet with aluminum foil.
- Place the broccoli florets into a mixing bowl. Drizzle 1 tablespoon of olive oil over top and season salt and pepper. Toss to coat. Pour the broccoli onto the baking sheet then place in the oven to roast for 20 minutes, until broccoli is slightly charred.
- Bring a large pot of water to a boil and cook pasta according to packaged instructions. Reserve 1 cup of the pasta water and drain the rest.
- Pour the remaining 2 tablespoons of olive oil in a large skillet. Bring to medium heat. Add the yellow onion and cook for 6 minutes. Add the tomatoes and garlic. Cook for 1 minute.
- Add the hummus, reserved pasta water, lemon juice, and lemon zest to the skillet. Cook and stir together until thickened.
- Transfer the cooked pasta to the skillet. Add the Parmesan, basil, crushed red pepper flakes and broccoli. Toss until well combined.
- Transfer to serving plates and enjoy!
| Main Ingredient: | Pasta, Broccoli, Tomato |
| Cooking Method: | Stovetop, Bake |
| Course: | Dinner, lunch |
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