Wholemeal Spaghetti With Goats Cheese, Lemon and Hummus Sauce.

• 250 g whole wheat spaghetti
• 125 ml skim milk
• 1 teaspoon cornflour
• 1 tablespoon hummus
• 85 g Baby Spinach
• 20 cherry tomatoes, halved
• 12 zucchini, shredded
• 12 teaspoon lemon zest
• 4 tablespoons goat cheese, crumbled
• 1 teaspoon fresh basil, shredded

1. Cook pasta in a pan (with salt if desired) until al dente.
2. Drain well.
3. warm the milk in a pan.
4. Make a slurry of the corn flour with 2 tbsp water and add this to the milk with the houmous.
5. Bring to boil and then reduce to a simmer.
6. Add vegetables and lemon zest to the sauce.
7. toss through the pasta.
8. serve topped with the cheese and basil.

whole wheat spaghetti, milk, cornflour, hummus, spinach, tomatoes, zucchini, lemon zest, goat cheese, fresh basil

Taken from www.food.com/recipe/wholemeal-spaghetti-with-goats-cheese-lemon-and-hummus-sauce-184265 (may not work)