Roasted garlic hummus turns into a silky sauce here, coating warm pasta with chickpea creaminess and sesame depth. A shelf staple becomes dinner when you have pasta and broccoli on hand, done in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 530 calories a serving, 21 g protein, 111 g carbohydrate, 2 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil, then add 6 ounces of pasta and cook until just tender, about nine minutes. Three minutes before the pasta finishes, add one head of broccoli cut into florets and let them cook together until the broccoli is bright green and tender.12 min
2. Mince 1 clove of garlic. While the pasta cooks, whisk 8 ounces of hummus with 2 tablespoons of water until loosened, then add the minced garlic, the zest of half the lemon, and salt and pepper to taste.
3. Drain the pasta and broccoli, reserving 1 cup of cooking water. Toss them with the hummus sauce, adding a splash of the cooking water if the sauce is too thick. Taste and adjust seasoning, then serve with lemon wedges.

Note Swap the broccoli for any green vegetable—kale, chard, or asparagus work well. Leftovers keep for two days in the refrigerator and loosen again with a little water over gentle heat. Serve with a salad or scatter torn herbs on top.