Description
Made with chickpea noodles so it’s gluten-free and high in protein! An easy, crowd-pleasing dinner.
Ingredients
- 2 Tablespoons Olive Oil
- 2 cups Broccoli, Cut Into Medium Sized Florets
- 1 cup Carrot, Peeled And Sliced
- ¾ cups Onion, Roughly Chopped
- ½ Large Zucchini, Sliced Into Half Moons
- 1/2 Large Red Pepper, Roughly Chopped
- 2 teaspoons Garlic, Minced
- 4 teaspoons Italian Seasoning
- 8 ounces, weight Chickpea Penne Pasta (I Used Banza)
- 4 cups Water
- 1 teaspoon Sea Salt
- ½ Lemon, Juiced (or More To Taste)
- ⅔ cups Parmesan Cheese, Grated And Tightly Packed (2oz)
- ⅔ cups Cherry Tomatoes, Halved
- Sliced Fresh Basil, For Garnish
Preparation
Heat olive oil on saute mode in your Instant Pot. Add all the vegetables and cook, covering with the lid (just slightly, you don’t want to get the lid warning on your Instant Pot!). Stir occasionally, until they just begin to tenderize, about 10–12 minutes.
Add garlic and Italian seasoning and cook for another 2–3 minutes until garlic is golden. Transfer veggies to a plate and cover to keep warm.
Add pasta into the Instant Pot and cover with the water. Cover (make sure the lid is set to sealing) and cook on manual high pressure for 3 minutes. Let steam release naturally.
Pour 1/2 cup of the pasta water into a measuring cup and drain the rest, rinsing the pasta with cold water and draining. Stir in the reserved water, salt and lemon juice and stir until mixed.
Add cooked vegetables, cheese and cherry tomatoes and stir until cheesy is melted. Garnish with fresh basil and devour!
Note: We like this with juice from an entire lemon, but you can use less if you prefer.
