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Instant Pot Pasta and Cheese with Garden Vegetables
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
5
Calories
490
kcal
Author
Corrie
Ingredients
1
pound
pasta
150
g
ricotta cheese
2
tablespoon
canola oil
1
spring basil
chopped
2
cup
garden vegetables
diced and boiled
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, vegetables, ricotta cheese and mix well.
Season with salt and pepper.
Garnish with pecorino Romano and serve hot.
Nutrition
Calories:
490
kcal