Enjoy healthier Italian cuisine with this delicious Instant Pot made with ricotta, lemon, spinach, and cherry tomatoes. It's light, fresh, and nutritious.
Course Main
Cuisine Italian
Keyword Dinner, Fusili, Italian Pasta, Pasta Recipes, Ricotta Cheese, Weight Watchers
¼cupdefrosted spinachtightly packed OR 2 cups fresh baby spinach leaves
Zest of ½ lemon
1garlic clovefinely chopped
1teaspoonsalt
5cherry tomatoescut into quarters
For finishing the pasta
Zest of ½ lemon
Juice of ½ lemon
1garlic clovefinely diced or grated
½teaspoonblack pepper
½teaspoonsalt
1tablespoonof olive oilomit for Weight Watchers
½cupricotta cheeselow-fat for Weight Watchers
⅓cupgrated Parmesan cheese
A few mint leaves or basil leaveschopped or sliced
6-8cherry tomatoeshalved or quartered
Instructions
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.
Notes
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.