Servings: 4 servings
Ingredients
- 8 oz. high fiber pasta
- 2 tsp Bragg Organic Extra Virgin Olive Oil, divided
- 1 cup of each – broccoli, asparagus, zucchini, yellow squash & grape tomatoes
- salt and black pepper, to taste
SAUCE INGREDIENTS
- 1 tsp Bragg Organic Extra Virgin Olive Oil
- 1 large shallot minced
- 2 large garlic cloves peeled and minced
- 1/2 tsp lemon zest
- 1/3 cup plain hummus
- 1/2 cup vegetable broth
- 1 Tbsp fresh lemon juice
- salt & pepper to taste
Instructions
- Cook the pasta according to the package directions.
- Drain, return to the pot and toss with a teaspoon of oil.
- Heat 1 tsp oil in a small saucepan over medium-low heat.
- Add the shallot, garlic, and lemon zest and cook for 2 minutes.
- Add the hummus, vegetable broth and lemon juice. Whisk to combine well.
- Turn the heat to low and simmer for 5 to 7 minutes, until the sauce thickens a little bit.
- Add salt and pepper, to taste.
- In a large skillet heat the remaining teaspoon of oil over medium-low heat.
- Add the broccoli and asparagus and cook for 2 to 3 minutes.
- Add the squash, zucchini and tomatoes. Heat them only a minute more, to retain their crispness and color.
- Remove from heat.
- Mix everything together in a large serving bowl and toss gently to mix.
- Top with more fresh lemon juice if desired, and enjoy!
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