2 Tbsp Olive oil
2 Cups Broccoli, cut into medium-sized florets
1 Cup Carrot, peeled and sliced
3/4 Cup Onion roughly chopped
1/2 large zucchini, sliced into half-moons
1/2 large red pepper, roughly chopped
2 tsp Garlic, minced
4 tsp Italian seasoning
8 Oz Chickpea Penne pasta (I used Banza)
4 Cups Water
1 tsp Sea salt
1/2 - 1 Lemon, juiced (to taste) *
2/3 cup Parmesan cheese, grated and tightly packed (2oz)
2/3 cup Cherry tomatoes, halved
Sliced fresh basil, for garnish
Heat the olive oil on saute mode in your Instant Pot. Add all the vegetables and cook, covering with the lid (just slightly, you don't want to get the lid warning on your Instant Pot!) and stirring occasionally, until they just begin to tenderize - about 10-12 minutes. Add in the garlic and Italian seasoning and cook for another 2-3 minutes until the garlic is golden. Transfer the veggies to a plate and cover to keep warm.
Add the pasta into the Instant Pot and cover with the water. Cover (make sure the lid is set to sealing) and cook on manual high pressure for 3 minutes. Let steam release naturally.
Pour 1/2 cup of the pasta water into a measuring cup and drain the rest, rinsing the pasta with cold water and draining. Stir in the reserved water, salt and lemon juice and stir until mixed.
Add in the cooked vegetables, the cheese and cherry tomatoes and stir until the cheese is melted.
Garnish with fresh basil
*We like this with the full lemon, but you can use less if you prefer
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