Learn how to make Instant Pot Pasta Primavera, a classic pasta dish filled with colorul seasonal vegetables and lemony, Parmesan cream sauce. It is the perfect pasta recipe for spring and summer, yet versatile enough to be enjoyed year-round. This pasta Primavera one-pot dish is ready in about 30 minutes.
Course Main
Cuisine American
Keyword Dinner, Instant Pot Pasta, Italian, Pasta Recipes, Penne Pasta, Vegetables, Vegetarian
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Calories 693kcal
Ingredients
Vegetables to prep
2cupsbroccoliflorets, larger ones cut in halves
1zucchinior summer squash, cut in half moons
10asparagusspears, cut into three (trim off the ends)
1bell peppersmall, red or yellow, cut into strips
1.5cupscherry tomatoeshalved and/or quartered
1cupfrozen peasthawed out in hot water
For the sauce
2tablespoonsolive oil
1red onionor shallot, sliced
3large cloves of garlicminced or finely diced
¼teaspoonsalt
1teaspoonof lemon zest
5slicesred chilior ½ teaspoon chili flakes
2tablespoonslemon juice1 lemon
½cupvegetable stockwe used Vegeta stock powder and water
For pasta
12ozpenne pasta340 g
3cupswater
1teaspoonsalt
To finish the sauce
⅔cupheavy cream
½cupParmesangrated
2tablespoonsbutter
6large basil leavessliced (+ extra for garnish)
Instructions
Prep the vegetables ahead of time. They only take a few minutes to cook so you want all your attention on the pot once you start cooking. What's great is that you can cook all the vegetables in one pot for this recipe.
Add frozen peas to a bowl and pour over hot boiling water to thaw them out briefly. Then strain and set aside.
Set up the Instant Pot and press the Saute setting on Normal mode.
Add the olive oil and onions and cook for 1-2 minutes to soften. Follow by broccoli, zucchini and bell peppers (as these take longer to cook) and cook for 1 minute, stirring a couple of times.
Then add asparagus and cherry tomatoes and stir for about 30 seconds.
Then add the garlic, lemon zest, chili, ¼ teaspoon salt and pepper. Stir for 20-30 seconds.
Add 2 tablespoons of lemon juice and ½ cup of vegetable or chicken stock and cook for 1 minute, stirring a couple of times.
Remove the vegetables and most of the cooking stock liquid with a big spoon. A little garlic and onion can remain in any leftover cooking broth in the pot.
Add the pasta and 1 teaspoon of salt to the pot. Pour in 3 cups of water, it should cover the pasta completely. Stir through, scraping the bottom.
Secure and lock the lid. Pressure cook for 4 minutes on HIGH. Allow the pressure to release naturally for 1-2 minutes and then use the quick release to let the steam off. Don't leave it on NPR for longer than that or the pasta will overcook.
Strain the pasta. Return it to the Instant Pot and add the vegetables and the cooking stock from the bowl, as well as butter, cream and Parmesan. Stir through. Set to Saute for a minute or two to reheat as the cream and butter would have cooled down the pasta.
Taste for salt and pepper. Finally, stir in chopped or sliced basil leaves. You can also drizzle a little extra lemon juice, to taste.