Meal Kit
Hummus Pasta
with spinach and crispy chickpeas
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Wheat, Sesame
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Vegetarian
- Mediterranean
In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
- 1 Onion
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5 oz. Spaghetti
- 1 Lemon
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4 oz. Hummus
- 2 oz. Baby Spinach
- ¼ oz. Parsley
- 1½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Wq4xpDq4
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Calories670
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Carbohydrates95g
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Net Carbs82g
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Fat24g
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Protein23g
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Sodium1880mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Zester
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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Add protein to meal as desired.
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1 Roast the Chickpeas
Drain chickpeas in a colander/strainer and pat dry.
Place chickpeas on prepared baking sheet and toss with 1 Tbsp. olive oil, half the garlic salt (reserve remaining for vegetables), and 1/4 tsp. pepper. Spread into a single layer. Reserve colander/strainer.Roast in hot oven until desired texture is reached, 15-30 minutes, tossing once halfway through.For more tender chickpeas, roast 15-20 minutes. For crispier chickpeas, roast 25-30 minutes.While chickpeas roast, continue recipe. -
2 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in reserved colander/strainer and set aside.While pasta cooks, continue recipe. -
3 Prepare the Ingredients
Zest and halve lemon. Cut one half into wedges and juice the other half.
Stem and coarsely chop parsley.Coarsely chop spinach.Halve and peel onion. Slice halves into thin strips. -
4 Cook the Onions
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add onions and remaining garlic salt to hot pan. Stir often until softened, 5-7 minutes. -
5 Add Sauce and Pasta and Finish Dish
Add hummus, 1/2 cup reserved pasta cooking water, lemon juice, and lemon zest to hot pan with onions. Stir often until combined, 1-2 minutes.
Stir in pasta and spinach until spinach is wilted, 1-2 minutes.If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pasta with roasted chickpeas, parsley, and red pepper flakes (to taste). Squeeze lemon wedges over to taste. Bon appétit!
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