Spinach, Garlic & Tomato Pasta


  • 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
  • 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.
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