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5
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Instant Pot Pasta with Spinach Pesto
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
18
minutes
minutes
Servings
6
Calories
526
kcal
Author
Corrie
Ingredients
2
tablespoon
olive oil
1
pound
fusilli
1
pound
spinach
4
garlic cloves
minced
½
cup
pine nuts
1
tablespoon
salt
150
g
ricotta cheese
1
cup
pecorino Romano
Instructions
Put oil, garlic and spinach in the instant pot and Sauté for 2 minutes.
Add pasta, salt and water in the instant pot.
Lock the lid and set the instant pot to “Manual” and cook for 6 minutes at high
pressure.
Release the pressure naturally and put all the rest ingredients and mix well.
Season with salt and pepper. Garnish with pecorino Romano and serve hot.
Nutrition
Calories:
526
kcal
|
Carbohydrates:
63
g
|
Protein:
22
g
|
Fat:
22
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
30
mg
|
Sodium:
1449
mg
|
Potassium:
706
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
7273
IU
|
Vitamin C:
22
mg
|
Calcium:
326
mg
|
Iron:
4
mg