Hummus pasta with roasted artichoke and spinach
A chickpea hummus with artichokes and spinach becomes a silky sauce for pasta in minutes. The shelf does the work here, needing only pasta and heat to turn into dinner for two.
About 500 calories a serving, 16 g protein, 90 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 lemon
From your shelf
- 1 container [about 10 oz] roasted artichoke & spinach hummus
Staples
- 8 oz pasta
- to taste salt
- to taste pepper
- 1 clove, minced garlic
- 1 tablespoon oil
- Bring a large pot of salted water to a boil and cook 8 oz pasta until just tender, 9 to 11 minutes, stirring once. Reserve 1 cup pasta water before draining.
- While the pasta cooks, warm 1 tablespoon oil in a wide skillet over medium heat. Add 1 minced clove of garlic and cook until fragrant, about 1 minute.
- Scrape the hummus into the skillet and add 3/4 cup of the reserved pasta water. Stir until smooth and warm, thinning further with more pasta water if needed to reach a loose sauce consistency, 2 to 3 minutes.
- Tip the hot pasta into the skillet and toss to coat. Taste and season with salt and pepper, then finish with a squeeze of fresh lemon juice.
Note Swap the lemon for a pinch of extra salt and vinegar if needed. Leftovers keep three days refrigerated in an airtight container; reheat gently with a splash of water. Serve with a simple green salad or a handful of crusty bread to finish the sauce.
On the label
COOKED CHICKPEAS, WATER, SESAME TAHINI, CANOLA OIL, ROASTED ARTICHOKES, SPINACH, CONCENTRATED LEMON JUICE, ROASTED BELL PEPPER, SEA SALT, VINEGAR, GARLIC, CAPERS, ONION, DEHYDRATED VEGETABLES (BELL PEPPER, LEEK), SPICE, ROSEMARY, OREGANO, MARJORAM.
Good & Gather, dips & salsa, serving 30 GRM, package 10 oz/283 g. Ingredients as printed on the label.
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Cooks as spinach, artichokes, hummus. Half of it left? Use up the spinach.