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.

prepare vegetables


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

thaw peas


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

saute onions


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

add veggies


Add broccoli, zucchini and bell peppers. Cook for 1 minute, stirring a couple of times.

add veggies


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

add seasonings


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

add juice


Add 2 tbsp of lemon juice.

add stock


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

remove veggies


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

ADD pasta


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.

pressure cook


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



Strain the pasta. Return it to the Instant Pot.

add dairy


Add butter and Parmesan.

add veggies


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

add cream


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.