Lemon Hummus Veggie Pasta

Ingredients

• 12 Ounce rotini pasta - 12 (ounces), Cooked according to package directions until al dente; reserve pasta cooking water before draining.
• 1 Cup plain hummus - 1 (cup)
• 2 Count zucchini - 2 (medium), Sliced into half-moons.
• 2 Cup cherry tomatoes - 2 (cups), Halved before cooking.
• 5 Ounce baby spinach - 5 (ounces)
• 1 Count lemon - 1 (large), Juice squeezed from the lemon.
• 1 Tablespoon olive oil - 1 (tablespoon)
• 0.5 Teaspoon garlic powder - 1/2 (teaspoon)
• 0.5 Teaspoon fine salt - 1/2 (teaspoon)
• 0.25 Teaspoon black pepper - 1/4 (teaspoon)

Instructions

1. Cook the pasta

   1. 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.

2. Prepare the vegetables and lemon

   2. While the pasta cooks, slice the zucchini into half-moons, halve the cherry tomatoes, and squeeze the juice from the lemon.

3. Cook the zucchini

   3. 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.

4. Add the tomatoes

   4. Add the cherry tomatoes and cook for 2 minutes, stirring gently.

5. Wilt the spinach

   5. Add the baby spinach and cook for 1 to 2 minutes, until wilted.

6. Make the creamy hummus sauce

   6. 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.

7. Adjust and serve

   7. Add more reserved pasta water, 2 tablespoons at a time, if needed to loosen the sauce. Serve warm.