Roasted Cherry Tomato & Hummus Pasta

Begin by spreading the de-stemmed cherry tomatoes out across a baking sheet. Drizzle them with olive oil, sprinkle with sea salt and black pepper, and then bake them in an oven on 400°F (205°C) for 12 - 14 minutes, until tender and slightly wilted.
Meanwhile, in a large pot of water, boil the spaghetti pasta of your choice according to the instructions. My whole-wheat semolina spaghetti pasta took about 10 - 11 minutes.
While all of that is happening, in a cast-iron pan over medium heat with 1 tablespoon olive oil, sauté the red onion and garlic for about 6 - 7 minutes. Transfer the sautéed veggies to a large mixing bowl, and add to the mixing bowl the basil and spinach, too.
Once the pasta is done, drain it, and then add a majority of the warm pasta to the large mixing bowl that has the sautéed veggies and basil and spinach - this should wilt the greens. Also, at this time, add the lemon juice and hummus. Mix everything together really well, until the spinach and basil are fully wilted, and the hummus is evenly distributed throughout. Add the rest of the pasta after you've mix in the hummus, if you think it needs more of a pasta body.
Plate the hummus pasta, and then remove the cherry tomatoes from the oven. Garnish the bowls of pasta with the roasted cherry tomatoes, as well as some of the tomato juice that accumulated in the baking sheet during the baking process (that's flavor!). Garnish finally with some Violife Parm!