A small handful of regular or gluten free spaghetti, (or pasta of your choice, about 70g/2.5oz)
1zucchini, spiralized
A large handful of baby spinach or kale, or a mixture of both (about 2 cups)
¼cuphummus, (home made or store bought), approximate
1lemon
Finely chopped parsley, to garnish (optional)
Chilli flakes, to garnish (optional)
Instructions
Bring a saucepan of salted water to the boil.
Cook pasta according to packet directions.
When the pasta is al dente, add the zoodles and greens for 10-20 seconds. You just want to heat them through, not cook them (otherwise they'll turn to mush).
Scoop out about half a cup of cooking water and set aside.
Drain pasta and vegetables and return to the saucepan.
Add the hummus, a squeeze of lemon, salt, pepper and a little splash of cooking water. Toss everything together until combined and well coated with hummus (add a little more cooking water if needed).
Serve immediately, garnished with parsley and chilli flakes if you like, and extra lemon for squeezing.