Instant Pot Pasta Primavera

Made 8-6-22. Did not have asparagus but all else as recipe called for. Sauce not very creamy. Leave out any pot juices and strain pasta well. Good, but took a lot of time to prepare because of all the chopping.

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subheading: Vegetables to prep:

2 cups broccoli florets (larger ones cut in halves)

1 medium zucchini/summer squash/zucchini, cut in half moons

10 asparagus spears, cut into three (trim off the ends)

1 small bell pepper (red or yellow), cut into strips

1.5 cup cherry tomatoes, halved and/or quartered

1 cup frozen peas (thawed out in hot water)

subheading: For the sauce:

2 tablespoons olive oil

1 small red onion or shallot, sliced

3 large cloves of garlic, minced or finely diced

¼ teaspoon salt

1 teaspoon of lemon zest

4 to 5 slices of red chili or ½ teaspoon chili flakes

2 tablespoons lemon juice (1 lemon)

½ cup vegetable stock (we used Vegeta stock powder and water)

subheading: For pasta:

12 oz (340 g) penne pasta

3 cups water

1 teaspoon salt

subheading: To finish the sauce:

⅔ cup heavy cream

½ cup grated Parmesan

2 tablespoons butter

6 large basil leaves, sliced ( extra for garnish)

Directions at instantpoteats.com

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