Post by Terry pogue on Jul 9, 2017 18:09:27 GMT -5
I cook my pasta and actually the whole dish in the instant pot. I use a pasta like penne or whatever I happen to have in the pantry. Put the pasta in the InstantPot and add just enough water to barely cover the pasta. That probably will be not much more than the 2 cups the main recipe tells you to reserve if you have cooked your pasta in a large pot of water on the cook top.
Cook the pasta under pressure for half of the number of minutes given on the box, so if it says to cook the pasta for eight minutes then set your instant pot to cook it under pressure for four minutes.
Take the lid off and add the cheese. My husband doesn't like goat cheese so I usually use a bit of cream cheese. that makes a nice creamy sauce. As soon as it's all melted add the rest of the ingredients. I happened to have some boneless skinless chicken breast that I have cooked Sous vide in the fridge so I'll slice up that and add it to the pasta.
This is a very fast meal, it takes longer to chop the parsley and cilantro than anything else, that is unless you use a Vitamix to do it.
Lemony Pasta With Goat Cheese And Spinach
Recipe By: Sarah Carey
Serving Size: 4
Ingredients:
- 1 Salt and pepper
- 3/4 lbs spaghettini or spaghetti
- 4 ounce fresh goat cheese
- 10 ounce baby spinach (10 cups)
- 3 cup fresh parsley
- 2 cup fresh cilantro
- 1 tablespoon grated lemon zest plus 1 tablespoon juice
- 1/2 cup toasted walnuts
Directions:
1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
2. In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.
3. Cook's Note: This dish has a double dose of lemon: Juice adds tartness, while zest contributes a softer, more floral flavor.
“Do all the good you can. By all the means you can. In all the ways you can."
YUM! Thanks Terry!!
Brenda
Cook the pasta under pressure for half of the number of minutes given on the box, so if it says to cook the pasta for eight minutes then set your instant pot to cook it under pressure for four minutes.
Take the lid off and add the cheese. My husband doesn't like goat cheese so I usually use a bit of cream cheese. that makes a nice creamy sauce. As soon as it's all melted add the rest of the ingredients. I happened to have some boneless skinless chicken breast that I have cooked Sous vide in the fridge so I'll slice up that and add it to the pasta.
This is a very fast meal, it takes longer to chop the parsley and cilantro than anything else, that is unless you use a Vitamix to do it.
Lemony Pasta With Goat Cheese And Spinach
Recipe By: Sarah Carey
Serving Size: 4
Ingredients:
- 1 Salt and pepper
- 3/4 lbs spaghettini or spaghetti
- 4 ounce fresh goat cheese
- 10 ounce baby spinach (10 cups)
- 3 cup fresh parsley
- 2 cup fresh cilantro
- 1 tablespoon grated lemon zest plus 1 tablespoon juice
- 1/2 cup toasted walnuts
Directions:
1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
2. In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.
3. Cook's Note: This dish has a double dose of lemon: Juice adds tartness, while zest contributes a softer, more floral flavor.
“Do all the good you can. By all the means you can. In all the ways you can."
YUM! Thanks Terry!!
Brenda
