Instant Pot Pasta Primavera

one-pot | summer dish BY INSTANTpoteats. com

A classic, veggie-packed pasta dish. Warm pasta and lightly cooked vegetables are finished in a lemony, cream sauce.

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Gather ingredients: pasta. You can use penne, fusilli, bowtie or shells.

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Gather and prepare ingredients: broccoli, tomatoes, asparagus, basil, bell pepper, and peas.

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Plus these ingredients: red onions, olive oil, stock, lemon, garlic, chili, salt, and pepper.

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And these: butter, basil, Parmesan cheese, and heavy cream.

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1

prepare vegetables GO TO FULL RECIPE

2

thaw peas GO TO FULL RECIPE

3

saute onions GO TO FULL RECIPE

4

add veggies Add broccoli, zucchini and bell peppers. Cook for 1 minute, stirring a couple of times. GO TO FULL RECIPE

5

add veggies GO TO FULL RECIPE

6

add seasonings GO TO FULL RECIPE

7

add juice GO TO FULL RECIPE

8

add stock GO TO FULL RECIPE

9

remove veggies GO TO FULL RECIPE

10

ADD pasta GO TO FULL RECIPE

11

pressure cook GO TO FULL RECIPE

12

strain GO TO FULL RECIPE

13

add dairy GO TO FULL RECIPE

14

add veggies GO TO FULL RECIPE

15

add cream GO TO FULL RECIPE

Taste for salt and pepper. Garnish with chopped basil leaves. drizzle a little extra lemon juice, to taste.

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[{"selector":"#anim-fec53594-f888-4f9a-b5db-efb7f174d52d","keyframes":{"transform":["translate3d(0px, -20px, 0)","translate3d(0px, 0px, 0)"]},"delay":1000,"direction":"normal","duration":500,"easing":"cubic-bezier(0.165, 0.84, 0.44, 1)","fill":"both"}] [{"selector":"#anim-17e50c91-caaf-414c-81d4-88617aeca1ce","keyframes":{"opacity":[0,1]},"delay":1000,"direction":"normal","duration":400,"easing":"linear","fill":"both"}] SUMMER PASTA PUTTANESCA CAESAR PASTA SALAD WITH EGGS & CRISPY BACON PASTA WITH RICOTTA, LEMON & SPINACH

Instant Pot Pasta Primavera

A classic, veggie-packed pasta dish. Warm pasta and lightly cooked vegetables are finished in a lemony, cream sauce.

Gather ingredients: pasta. You can use penne, fusilli, bowtie or shells.

Gather and prepare ingredients: broccoli, tomatoes, asparagus, basil, bell pepper, and peas.

Plus these ingredients: red onions, olive oil, stock, lemon, garlic, chili, salt, and pepper.

And these: butter, basil, Parmesan cheese, and heavy cream.

1

What’s great is that you can cook all the vegetables in one pot for this recipe.

2

Add frozen peas to a bowl and pour over hot boiling water to thaw them out briefly. Then strain and set aside.

3

Add 2 tablespoons of olive oil and onions and cook for 1-2 minutes to soften.

4

5

Then add asparagus and cherry tomatoes and stir for about 30 seconds.

6

Then add the garlic, lemon zest, chili, 1/4 teaspoon salt and pepper. Stir for 20-30 seconds.

7

Add 2 tbsp of lemon juice.

8

Add 1/2 cup of vegetable or chicken stock and cook for 1 minute, stirring a couple of times.

9

Remove the vegetables and most of the cooking stock liquid with a big spoon.

10

Add the pasta and 1 tsp of salt to the pot. Pour in 3 cups of water, it should cover the pasta completely. Stir through.

11

Pressure cook for 4 minutes on HIGH. Allow the pressure to release naturally for 1-2 minutes, then quick release.

12

Strain the pasta. Return it to the Instant Pot.

13

Add butter and Parmesan.

14

Add the vegetables and the cooking stock back from the bowl.

15

Add cream and stir through. Set to Saute for a minute or two to reheat as the cream and butter.

Taste for salt and pepper. Garnish with chopped basil leaves. drizzle a little extra lemon juice, to taste.

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