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16Ingredients
5Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 2 cups cherry tomatoes
- 12 baby bell peppers
- 4 Tbsp. olive oil (divided)
- 1 pinch salt (+ pepper)
- 3/4 lb. thin spaghetti (use gluten free if needed OR more zucchini "noodles")
- 3/4 cup hummus (your favorite, I just used plain hummus)
- 1 cup pasta (cooking water)
- 2 Tbsp. basil pesto (use a vegan pesto or omit if needed)
- 1 cup fresh basil
- 1 pinch crushed red pepper flakes
- 2 zucchini (medium, spiralized using a veggie spiralizer*)
- 1/3 cup toasted pine nuts (chopped)
- 1/4 cup Kalamata olives (chopped)
- 1 Tbsp. fresh oregano (chopped)
- 1 Tbsp. balsamic vinegar
- 4 oz. feta cheese (crumbled, optional)
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Reviews(1)
Amy G. 4 years ago
absolutely wonderful! however I wouldn't use a whole cup of pasta water for the sauce, maybe 3/4 cup, the 1 cup made the sauce a little too thin.