Spinach, Garlic & Tomato Pasta

I almost called this dish the Three Stooges because it focuses on a trio of outrageously simple, healthy, and tasty ingredients and is so easy to make, it’s goofy. You may just become a permanent fan of whole-wheat pasta after this one, too. Photos by Aleksey Zozulya

Cuisine

Modern

Course

Dinner, Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Dairy Free, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 6 servings, baby spinach, cherry or grape tomatoes, contributed, cook 20 min, dairy free, dinner, dry white wine or additional broth, easy, extra-virgin olive oil, garlic broth or low-sodium vegetable broth, garlic cloves, grated parmesan cheese, instant pot pasta recipes, instant pot recipes, main course, modern, prep 10 min, pressure cook, sauté, shallots, vegetarian, whole-wheat penne

Prep Time

10 min

Cook Time

20 min

Servings

6 servings

Ingredients

1/4 cup extra-virgin olive oil
2 shallots
15 garlic cloves
2 cups dry white wine or additional broth
2 cups Garlic Broth or low-sodium vegetable broth
1 lb whole-wheat penne
1 1/4 lbs cherry or grape tomatoes
8-10 oz baby spinach
1/2 cup grated parmesan cheese

Instructions

Add the oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the shallots and sauté for 2 minutes. Add all the garlic and sauté for 3–5 minutes, until browned but not charred.
Pour in the wine and scrape any dark bits from the bottom of the pot. Add the broth and pasta but do not stir. Just smooth it out so it’s mostly submerged in the broth (it’s okay if some peeks above).
Top with the tomatoes and spinach and again, do not stir. (NOTE: The reason we don’t stir the pot once pasta is added is so that it won’t “clog up” the pot when attempting to come to pressure. It also ensures the pasta cooks evenly.)
Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 4 minutes. Quick release when done.
Stir in the Parmesan (if using), let rest for 2 minutes to slightly cool and thicken, and serve.

Notes

JEFF’S TIP: If you prefer to use regular penne, up the pressure cook time from 4 to 6 minutes in Step 4. The nutrition information remains virtually the same.
Fat: 12g
Carbs: 63.8g
Sodium: 405mg
Protein: 17.7g
Fiber: 9.3g
Sugars: 5.3g