Mediterranean Pasta with Chickpeas and Vegetables


Adding store-bought hummus instantly makes the pasta sauce creamy and full of flavor. For good color and a slightly smoky accent, roasted red pepper hummus is a good choice. Serves 4


30 minutes or fewer


8 oz. cut multi-colored pasta, such as rotini (spirals) 1 15-oz. can diced tomatoes ½ tsp. dried oregano Generous pinch crushed red pepper (optional) 1 1-lb. package Italian-blend frozen vegetables


1 15-oz can chickpeas, drained 1


/3


to ½ cup prepared red-pepper hummus


Salt and freshly ground black pepper 3 Tbs. chopped parsley, for garnish


Bring a large pot of salted water to a boil. Add pasta and cook according to directions until al dente. Drain.


While pasta cooks, bring tomatoes (with liquid) to a boil in a 3-quart, heavy pot. Add oregano, red pepper flakes, and frozen vegetables. Cover and cook over medium heat for 5 minutes. Stir in chick- peas and cook 2 minutes longer, or until vegetables are tender/crisp.


Blend enough hummus into vegetables to thicken mixture and add pronounced flavor. Stir in pasta and add salt and pepper to taste. Add more humus, if needed for addi- tional flavor or texture. Divide among plates and garnish with parsley.


For more recipes and cookbooks by Lorna Sass visit her web site: www.lornasass.com


14 Organic Shopper Fall 2010


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