Lemon Hummus Pasta - Forks Over Knives

Ingredients

• 1 medium zucchini, quartered lengthwise and cut into ¼-inch-thick slices
• 1 onion, chopped (1 cup)
• ¾ cup chopped red bell pepper
• ½ cup thinly sliced carrot
• 6 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 12 oz. whole grain penne pasta
• 1 8-oz. container oil-free hummus (see tip in recipe intro)
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 2 teaspoons chopped fresh oregano or ½ tsp. dried oregano
• Sea salt and freshly ground black pepper, to taste
• Fresh oregano, lemon wedges, and/or sliced Kalamata olives (optional)