"What's for Dinner?" - Meal solutions for busy lives...
Roasted Vegetable Pasta with Guilt-Free Creamy Hummus Sauce
Chef Jill Aker-Ray of “What’s for Dinner?”
*5-6 cups fresh vegetables-cut into pieces
(Grape tomatoes, bell peppers, onions, scallions, fennel, shallots, leeks, green beans, zucchini, mushrooms, broccoli, butternut squash or any others you like)
*3 cloves garlic, peeled and roughly chopped
*8 oz. whole-wheat pasta  (farfalle or penne)-cooked according to package directions
¼ cup fresh chopped herbs-parsley, thyme, etc.
* ½ cup pasta water-reserved when draining pasta
*½ cup purchased hummus-any flavor
*1 tsp. smoked paprika
*½ cup pitted kalamata olives-halved (optional)
*2 TBSP extra virgin olive oil
*Kosher Salt and Freshly ground pepper-to taste
Preheat oven to 425 degrees. Wash and chop the vegetables. Spread vegetables, herbs and garlic on sheet pan. Drizzle with the olive oil and salt/pepper. Toss to coat and make sure vegetables are fairly even on sheet. Roast in oven for about 30 minutes until tender and fragrant. Meanwhile, boil water with added salt for pasta. Cook pasta according to directions on package. Reserve ½ cup pasta water before draining pasta. Add hot pasta water to ½ cup of hummus. Whisk until smooth. Set aside. Remove vegetables from oven and pour into a large serving bowl, scraping all the goodies from the pan. Add the optional kalamata olives and fresh spinach, and then top with strained pasta and hot hummus cream. Toss together and serve with some grated Parmigiano-Reggiano cheese!
** TIP-Double the vegetables for roasting and reserve half in a Ziploc bag for another meal. I like to make quesadillas for dinner the next night using high fiber tortillas, shredded cheese and the vegetable mixture along with the remaining hummus spread on the tortilla before grilling it! You can also add shredded chicken, scrambled eggs, shrimp or steak. These vegetables freeze well and can be used for quiches, omelets and another pasta dish later in the week or when you are short on time.