Christian Reynoso NYT Lemony Hummus Pasta
Created by dienia b on August 21, 2025
- Servings: 6
- Prep Time: 9m
- Cook Time: 30m
- Recipe #45047
Ingredients
- 1 teaspoon salt
- 12 ounces bucatini pasta, dry
- 6 cups water, boiling
- Sauce
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/4 cup French shallot, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 8 ounces hummus
- 1 lemon, zested, juiced
- Garnish
- 2 tablespoons olive oil
- 1/2 teaspoon sesame seeds
- 1 tablespoon parsley, fresh, minced
How to Make
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Step 1: Pasta: Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente, reserving 1 cup of the pasta cooking water, drain.
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Step 2: Sauce: Heat the olive oil in a large skillet over medium heat and add the garlic and shallot.
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Step 3: Season lightly, cook stirring often, until fragrant and slightly softened, about 2 minutes.
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Step 4: Then add the hummus and 1/2 cup of the reserved pasta water.
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Step 5: Stir until the hummus becomes a looser, smoother sauce.
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Step 6: Stir in lemon zest and juice and turn heat down to medium-low.
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Step 7: Add the drained pasta to the pan, toss very well to coat, season with salt and pepper to taste, and toss again.
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Step 8: Cook until tight, adding more reserved pasta water if needed .
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Step 9: Transfer to serving bowls or plates.
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Step 10: Drizzle with more olive oil sesame seeds and parsley.
Nutritional Facts
- Serving Size: 1 (391.5 g)
- Calories 425.4
- Total Fat - 18.7 g
- Saturated Fat - 2.6 g
- Cholesterol - 0 mg
- Sodium - 641.9 mg
- Total Carbohydrate - 59.2 g
- Dietary Fiber - 11.5 g
- Sugars - 0.9 g
- Protein - 9.2 g
- Calcium - 50.7 mg
- Iron - 2.1 mg
- Vitamin C - 20.2 mg
- Thiamin - 0.3 mg