Instant Pot Spring Vegetables Pasta Salad
Penne pasta made in the Instant Pot and tossed in olive oil and served with fresh sugar snap peas and asparagus then garnished with Parmesan cheese.
Servings: 6 Servings
Calories: 202kcal
Equipment
Ingredients
- 16 oz penne pasta
- 1 lb asparagus trimmed and cut in half
- 2 cups sugar snap peas
- 2 tablespoon olive oil
- Parmesan Cheese for garnish
- salt and pepper to taste
- 4 cups water
Instructions
- Add the 16 ounces of penne pasta to the inner liner of the pressure cooker.
- Add in 4 cups of water.
- Close the lid and set the pressure cooker to MANUAL/PRESSURE COOK for 4 minutes.
- Once the pasta is done pressure cooking, slowly release pressure to avoid water from spewing from the valve.
- Set the pressure cooker to WARM and add in the olive oil, asparagus, and sugar snap peas.
- Toss the salad inside the pot and replace the lid for about 2 minutes.
- Remove from the pot and serve with the desired amount of salt and pepper.
- Garnish with Parmesan cheese.
Nutrition
Serving: 1serving | Calories: 202kcal | Carbohydrates: 30g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 84mg | Fiber: 4g | Sugar: 4g
