Pasta and fresh tomatoes in a creamy hummus sauce. |
Ingredients
- 2 pints cherry tomatoes
- One 8-ounce container roasted garlic hummus
- One 12-ounce box whole-grain pasta
- 1 cup pasta cooking water, reserved
- Parmesan or feta cheese, chopped olives, optional toppings
Instructions
- Heat oven to 350 F.
- Place tomatoes in a 9-by-13-inch baking dish, leaving space for hummus in the center. Spoon hummus into baking dish. Bake for 25 minutes or until tomatoes caramelize.
- While tomatoes and hummus are baking, cook pasta according to package directions. Drain pasta into colander set in a large bowl. Save 1 cup of pasta water for sauce. Set pasta aside in colander.
- When tomatoes and hummus are done baking, remove from oven and carefully combine the tomatoes and hummus. Add pasta water ¼ cup at a time until the sauce is smooth and velvety. Discard remaining water.
- Add pasta to the baking dish and gently mix to combine.
- Garnish with optional toppings, if using. Serve immediately.
Notes
Change it Up
- Garnish with fresh chopped cherry tomatoes and fresh basil.
- Add sauteed mushrooms, zucchini and summer squash during Step 5.
- Add baby spinach during Step 4.
Nutrition
Serving: 1 cupCalories: 195calCarbohydrates: 36gProtein: 8gFat: 5gSodium: 109mgFiber: 6g