Lemon Hummus Veggie Pasta
A quick plant-based pasta with creamy plain hummus, zucchini, cherry tomatoes, baby spinach, and fresh lemon. Mild, easy, and family-friendly for a weeknight dinner.
- Dairy-Free
- easy
- family-friendly
- pasta
- plant-based
- quick
- US grocery
- Vegan
- weeknight
Part ofHummus, Avocado & Black Bean Trio· 3 recipes
Shopping options
Check ingredients to include themPackage used · most used first
plain hummus · 1 Cup
Simple Truth Organic® Original Hummus
100%
Details
lemon · 1 Count
Fresh Large Lemon - Each
100%
Details
baby spinach · 5 Ounce
Simple Truth Organic® Baby Spinach
100%
Details
zucchini · 2 Count
Zucchini
80%
Details
rotini pasta · 12 Ounce
Barilla Rotini Pasta, Quality Non-GMO and Kosher Certified Pasta
75%
Details
cherry tomatoes · 2 Cup
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
53%
Details
olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
garlic powder · 0.5 Teaspoon
GARLIC POWDER - SMART WAY - 2 OZ
3%
Details
black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
fine salt · 0.5 Teaspoon
Kroger® Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- rotini pasta-12 oz
- cherry tomatoes-2 cups
- medium zucchini-2 medium
- plain hummus-1 cup
- baby spinach-5 oz
- large lemon-1 large
- olive oil-1 tablespoon
- garlic powder-1/2 teaspoon
- fine salt-1/2 teaspoon
- black pepper-1/4 teaspoon
Bring a large pot of water to a boil. Add the rotini and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain.
Use oven mitts when handling the hot pot.
Drain pasta carefully to avoid steam burns.
While the pasta cooks, slice the zucchini into half-moons, halve the cherry tomatoes, and squeeze the juice from the lemon.
Cut zucchini and tomatoes on a stable cutting board, keeping fingers clear of the knife blade.
Return the empty pot to the stovetop over medium heat. Add the olive oil, zucchini, garlic powder, salt, and black pepper. Cook for 4 to 5 minutes, stirring often, until the zucchini is just tender.
Keep children away from the hot stovetop while cooking.
Add the cherry tomatoes and cook for 2 minutes, stirring gently.
Add the baby spinach and cook for 1 to 2 minutes, until wilted.
Reduce the heat to low. Add the drained pasta, plain hummus, lemon juice, and 1/2 cup reserved pasta water. Toss until creamy and evenly coated.
Add more reserved pasta water, 2 tablespoons at a time, if needed to loosen the sauce. Serve warm.
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