Spinach, Garlic & Tomato Pasta
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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
- 1/4 cup extra-virgin olive oil
- 2 shallots diced
- 15 garlic cloves 9 minced or pressed and 6 thinly sliced
- 2 cups dry white wine or additional broth like a sauvignon blanc
- 2 cups Garlic Broth or low-sodium vegetable broth page 44
- 1 lb whole-wheat penne see Jeff’s Tip
- 1 1/4 lbs cherry or grape tomatoes
- 8-10 oz baby spinach
- 1/2 cup grated parmesan cheese optional
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.
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.
Photo Credit:- Cosori Air Fryers
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