Hummus Linguini with Zucchini
This hummus linguini with zucchini is a creamy, satisfying meal packed with plant-based protein and fiber. It combines whole wheat linguini with fresh zucchini and the rich flavors of hummus and feta, making it a perfect easy hummus pasta dish for a quick weeknight dinner.
Ingredients
- 13 ounces whole wheat linguini
- 2 teaspoons olive oil
- ½ onion thinly sliced
- 2 garlic cloves minced
- ¼ teaspoon red pepper flakes
- 4 cups julienned zucchini
- ¾ cup vegetable broth
- ½ cup hummus
- 2 tablespoons rice vinegar
- ¼ cup crumbled feta cheese
- ¼ cup minced flat-leaf parsley
- ¼ teaspoon salt , plus more to taste
- ¼ teaspoon ground pepper , plus more to taste
Instructions
- Bring a pot of salted water to a boil and cook the linguini according to the package instructions. Drain and set aside.
- In a large nonstick skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5-6 minutes.
- Stir in the garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Add the zucchini and cook, stirring gently, for 2 minutes. The zucchini should soften slightly but still retain a light crunch.
- Pour in the vegetable broth, hummus, and rice vinegar. Stir until the hummus dissolves fully to create a smooth, creamy sauce. Simmer until warmed through.
- Add the drained linguini to the skillet, followed by the feta cheese, parsley, salt, and pepper. Toss until the pasta is evenly coated in sauce.
- Taste and adjust seasonings as needed. Serve immediately with an extra sprinkle of parsley or feta, if desired.