Ingredients

The following ingredients have 4 Servings
  • 1 medium head broccoli, cut into florets
  • 3 tbsp olive oil, divided
  • sea salt and freshly ground pepper
  • 1 lb pasta (riccioli)
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, sliced
  • 1 cup sun-dried tomatoes, sliced
  • 1 1/2 cups plain hummus
  • 1 cup freshly grated Parmesan
  • juice of 1 lemon + zest
  • 1 cup pasta water
  • 1/4 cup fresh basil, chopped
  • pinch of crushed red pepper flakes

Instruction

  • Preheat oven to 425°F. Line a baking sheet with aluminum foil. Toss broccoli in 1 tbsp olive oil, salt and pepper. Roast for 20 minutes or until slightly charred.
  • Bring a large pot of water to a boil and cook pasta according to packaged instructions. Reserve 1 cup of the pasta cooking water and then drain the pasta.
  • In a large skillet, heat the remaining olive oil over medium heat. Add the onions and cook for 5-7 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute.
  • Add the hummus, lemon juice, lemon zest and about 1/2 cup of pasta water, and stir until a sauce forms. Transfer the cooked pasta to the skillet. Add the cheese and toss until it starts become creamy. If you need to, add a little more water to thin the sauce. Add the basil, crushed red pepper and broccoli. Serve immediately with some extra Parmesan.