DirectionsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
1: Wash hands with soap and water.
2: Rinse fresh produce under cold running water prior to prepping.
3: Preheat oven to 425 degrees Fahrenheit. On rimmed baking pan, toss tomatoes and 1 tablespoon oil; roast 15 minutes or until tomatoes burst, stirring once.
4: Prepare linguine as label directs, reserving 1/2 cup cooking water; drain linguine, return to saucepot and cover.
5: In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add shallots; cook 4 minutes or until tender, stirring occasionally. Add garlic and spinach; cook 2 minutes or until fragrant and spinach is wilted, stirring occasionally. Stir in hummus, lemon juice, crushed red pepper, salt, black pepper, tomato mixture, linguine and reserved cooking water; cook 1 minute or until heated through, stirring occasionally. Remove from heat. Makes about 4 cups.
6: Serve linguine sprinkled with cheese.
Nutrition FactsNutrition Information Per Serving
Total Fat 17 g
Saturated Fat 5 g
Cholesterol 17 mg
Sodium 575 mg
Carbohydrates 57 g
Fiber. 5 g
Protein 14 g