¼ cup basil (10 g), chopped, plus more for serving
¼ cup parsley (10 g), chopped, plus more for serving
1 pinch red pepper flakes
Nutrition Info
Calories 584
Fat 23g
Carbs 78g
Fiber 11g
Sugar 5g
Protein 21g
How to Make It
1. Step
Preheat oven to 450ºF (230˚C).
2. Step
Place the broccoli florets on a parchment paper-lined baking sheet and drizzle with olive, cayenne, garlic powder, salt, and black pepper, and stir to combine.
3. Step
Bake for 15 to 20 minutes, tossing halfway through, until lightly charred.
4. Step
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Before draining through a colander, reserve 1 cup (240 ml) of the pasta water.
5. Step
Return the pasta to the pot.
6. Step
Add the hummus, ½ cup (120 ml) of the pasta cooking water, lemon zest, lemon juice, butter, and Parmesan and toss until a creamy sauce forms. Thin the sauce with more pasta cooking water, a little at a time, as needed.
7. Step
Add the basil, parsley, red pepper flakes, and remaining reserved water.
8. Step
Add the broccoli to the pasta, and toss gently with salt, and pepper. Serve immediately with extra Parmesan, basil and parsley on top.
