- 8 oz. dry pasta (or gluten-free pasta)
- 2 teaspoons olive oil, divided
- 5 cups chopped vegetables (I used zucchini, summer squash, grape tomatoes, broccoli, frozen peas, and asparagus)
- Salt and black pepper, to taste
For the sauce:
- 1 teaspoon olive oil
- 1 large shallot, minced
- 2 garlic cloves, minced
- ½ teaspoon lemon zest
- ⅓ cup hummus
- ½ cup vegetable broth
- 1 tablespoon lemon juice
- Pinch of salt
- Few twists of black pepper
- Cook the pasta according to the box or bag directions. Drain, return to the pot, and toss with a teaspoon of olive oil.
- To make the sauce, warm a teaspoon of olive oil in a large, deep skillet over medium-low heat. Add the shallot, garlic, and lemon zest and saute for 2 minutes.
- Scoop the hummus into the skillet and add the vegetable broth and lemon juice. Whisk to blend the hummus into the broth.
- Turn the heat to low and simmer for 5 to 7 minutes, until the sauce thickens a bit. Season with salt and black pepper, to taste. Scoop the sauce into a bowl and set aside. Carefully wipe the skillet clean.
- Heat the remaining teaspoon of olive oil over medium-low heat. Add the sturdiest veggies first (broccoli, asparagus, peas) and saute for 2 to 3 minutes. Then add the softer vegetables, like mushrooms, summer squash, and zucchini, and saute for a minute more. If using tomatoes, add those in the last 30 seconds of cooking. Whatever vegetables you use, you want them to end up brightly colored and slightly tender, but not mushy. Remove from heat.
- Add the cooked pasta to the veggies. Pour in the sauce and stir to gently coat. Finish off the vegan pasta primavera with another squeeze of lemon and a few twists of black pepper. Enjoy warm.
Nutrition information uses following vegetables: 1 cup cherry tomatoes, 1 cup peas, 1 large zucchini, 1 cup broccoli, and 1 cup asparagus.