Recipes
Spinach, Garlic & Tomato Pasta
6 servings
10 min
Easy
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
Carbs: 63.8g
Sodium: 405mg
Protein: 17.7g
Fiber: 9.3g
Sugars: 5.3g
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About the chef
Jeffrey Eisner
Jeffrey Eisner is a multiple-time #1 bestselling author where his debut cookbook was one of the most sold during the 2020 pandemic – a time when people were cooking at home more than ever. His trusted and signature recipes earned him numerous appearances on both national and international television. He develops and tests his recipes in both the rural farmlands and in the bustling city. When not cooking, he enjoys traveling with his partner Richard, and spoiling their dog, Banjo the Norwich Terrier. He also loves pinball.
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