Recipe information
Total Time
30 minutes
Yield
4 Servings
Ingredients
8
ounces penne pasta
1
/2 cup purchased plain hummus
2
tablespoons extra-virgin olive oil
2
12-ounce bags cherry tomatoes
1
15-ounce can chickpeas (garbanzo beans), drained
3
garlic cloves, pressed
1
teaspoon smoked paprika
1
/2 cup halved pitted Kalamata olives
1
/2 cup chopped fresh cilantro
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Preparation
Step 1
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.
Step 2
Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. Mix in chickpeas, garlic, and smoked paprika. Crush some of tomatoes to release juices. Add pasta and enough hummus mixture to coat. Mix in olives and cilantro; season with salt and pepper.
Nutrition Per Serving
One serving contains: Calories (kcal) 470.1 %Calories from Fat 26.1 Fat (g) 13.6 Saturated Fat (g) 1.9 Cholesterol (mg) 0.0 Carbohydrates (g) 72.9 Dietary Fiber (g) 9.8 Total Sugars (g) 7.9 Net Carbs (g) 63.0 Protein (g) 17.0 Sodium (mg) 279.1