Ingredients

• 1 lb dried linguine pasta
• 5 cups vegetable broth
• 1 cup hummus
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 2 cups chopped green kale
• 1/4 tsp red pepper flakes
• 2 cups chopped baby spinach
• 2 tbsp chopped fresh parsley
• 1/2 lemon, juice
• Salt and pepper to taste

Preparation

In a large Dutch oven, add the linguine, vegetable broth, hummus, garlic, olive oil, and red pepper flakes. Season with salt and pepper to taste. Cook, over medium-high heat, stirring frequently, until most of the liquid has been absorbed, about 10 to 12 minutes. Stir in the kale, baby spinach, parsley, lemon zest, and lemon juice. Cook until the pasta is cooked to your liking.
Serve immediately or store in the refrigerator for up to 5 days.