Instant Pot Pasta and Cheese with Garden Vegetables
- 1 pound pasta
- 150 g ricotta cheese
- 2 tbsp canola oil
- 1 spring basil chopped
- 2 cup garden vegetables diced and boiled
- 1 tbsp pepper
- 1 cup pecorino Romano grated
- 1 tbsp salt
Put oil, pasta and water in the instant pot and close the lid and set the instant pot to “Manual” and cook for 5 minutes at high pressure.
Release the pressure and add basil, vegetables, ricotta cheese and mix well.
Season with salt and pepper.
Garnish with pecorino Romano and serve hot.
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