This post is sponsored by Ronzoni. All comments and opinions are my own.
Pasta is a staple at my house and is on the menu once (or more) each week. While I am not opposed to cooking up a box of pasta and tossing it with a jar of sauce—that is definitely not what I want to eat all the time. When I have recipes like my Basil Hummus Caprese Pasta With Shrimp there is no need for that jar of pasta sauce.
I can have this recipe put together in the time it takes the pasta to cook AND the taste is absolutely amazing.
This recipe is actually the result of having an excessive amount of hummus in my fridge. I purchased a little more than I could handle during a BOGO sale and needed a way to put it to use. So I raided my pantry and found a box of Ronzoni SuperGreens Pasta. Then spotted some shrimp in the freezer. With the addition of a few fresh ingredients, I had put together a delicious meal in under 15 minutes. It was such a hit, now this recipe is a regular addition to my menu.
You’ll notice that the ingredient list is small. Don’t let that fool you, this dish is full of amazing flavor. Since each 3.5 ounce portion of Ronzoni SuperGreens provides 3 servings of veggies, this is also a meal you can feel good putting on the table.
Ronzoni SuperGreens is a delicious enriched pasta with 5 green vegetables: Spinach, Zucchini, Broccoli, Parsley & Kale. It cooks up like traditional pasta and has a great flavor that pairs perfectly with all your favorite ingredients. Since I used this pasta when I first made my recipe, it’s what I use every single time now. The flavors combine perfectly for a meal that just can’t be beat.
- 12 oz box Ronzoni SuperGreens Thin Spaghetti, cooked according to package instructions + 1/2 cup reserved pasta water
- 10 oz plain hummus
- 1/2 cup fresh basil leaves
- 2 tablespoons parmesan cheese
- 1 tablespoon lemon juice
- 1 pint cherry tomatoes, halved
- 4 oz fresh mozzarella pearls
- 12 oz medium shrimp
- 1 tablespoon olive oil
- salt & pepper
- While the pasta is cooking, heat 1 tablespoon olive oil in a medium skillet over medium high heat.
- Season shrimp with salt and pepper and sauté 3 – 5 minutes, turning occasionally until pink and opaque. Remove from heat.
- Add hummus, basil, parmesan cheese and lemon juice to a blender or food processor. Pulse until combined, adding pasta water as needed to form a creamy sauce,
- Toss cooked pasta with sauce and mix in the cooked shrimp, mozzarella pearls and tomatoes.
- Season with additional salt and pepper if desired.
Now is the perfect time to add my recipe to your menu. There is a high value coupon on the Publix digital coupon site. Clip your coupon and get a box at a great price!
Ronzoni SuperGreens, $1.99
–$0.75/1 Ronzoni SuperGreens Publix Digital Coupon
$1.24 after coupon.
Clip your coupon and pick up a couple of additional ingredients to have a tasty meal ready in a flash. This is definitely one to whip up on a busy weeknight!
Give it a try and let me know what you think.
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I have never thought to use hummus with pasta but it seems like such a great idea! Can’t wait to try this, thanks!