Enjoy healthier Italian cuisine with this delicious Instant Pot made with ricotta, lemon, spinach and cherry tomatoes. It’s light, fresh and nutritious.
For cooking pasta
10 oz / 300 g spiral pasta (we used tri-colour pasta like this)
1 L / 4 cups of water (we use 250 ml cups)
1/4 cup tightly packed with defrosted spinach OR 2 cups fresh baby spinach leaves
Zest of 1/2 lemon
1 garlic clove, finely chopped
1 teaspoon salt
5 cherry tomatoes, cut into quarters
For finishing the pasta
Zest of 1/2 lemon
Juice of 1/2 lemon
1 garlic clove, finely diced or grated
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon of olive oil (omit for Weight Watchers)
1/2 cup ricotta cheese (low-fat for Weight Watchers)
1/3 cup grated Parmesan cheese
A few mint leaves or basil leaves, chopped or sliced
6–8 cherry tomatoes, halved or quartered
- Turn the Instant Pot on and add the cooking pasta ingredients inside. Stir through and pop the lid on top. Lock it and set to Manual, HIGH, for 3 minutes. Make sure the top valve is pointing to Sealing. After 3 beeps, the Instant Pot will start to build up the pressure and cooking will commence.
- Once the timer goes off, use the quick release to let off the pressure and steam. If you leave it in the pot under pressure, the pasta will keep cooking so you should quick release it as soon as possible.
- Open the lid. If there is any excess liquid, strain it while holding the pasta back. Add the finishing ingredients, including the ricotta and Parmesan cheese, and stir through. Serve with extra fresh herbs and a side salad.
Ricotta cheese can be replaced with cottage cheese. You can also add a little feta cheese for extra tang and saltiness.
Weight Watchers: 10 SmartPoints (if made with low-fat ricotta). Find more Instant Pot WW recipes here.
Keywords: Fusili, Italian Pasta, Pasta Recipes, Dinner, Weight Watchers