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Instant Pot Pasta and Cheese made with Ricotta
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
258
kcal
Author
Corrie
Ingredients
500
g
pasta
150
g
ricotta cheese
2
tablespoon
canola oil
1
sprig basil
chopped
1
tablespoon
pepper
1
cup
pecorino Romano
grated
1
tablespoon
salt
Instructions
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, ricotta cheese and mix well.
Season with salt and pepper.
Garnish with pecorino Romano and serve hot.
Nutrition
Calories:
258
kcal
|
Carbohydrates:
10
g
|
Protein:
14
g
|
Fat:
19
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
45
mg
|
Sodium:
2731
mg
|
Potassium:
495
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
820
IU
|
Vitamin C:
9
mg
|
Calcium:
368
mg
|
Iron:
2
mg