One-Pot Pasta Primavera ~ Ninja Foodi Recipe
Nothing says EASY like a One-Pot Pasta Primavera! The Ninja Foodi makes this recipe even easier; just chop, dump, and cook.
- 2 cups water
- 1/2 Tbsp vegetable base
- 8 ounces linguine
- 1 red onion chopped in large chunks
- 1 cup Green Beans cut in half
- 1 cup cherry tomatoes cut in half
- 1 cup Orange Pepper 1 1/2" chunks
- 1/2 tsp sea salt
- 1 bulb Roasted Garlic see post for details
- 1 cup spinach see post for various vegetable choices
- 1/2 cup peas
- 3 ounces Parmesan Cheese about 1 cup grated
- 4 Tbsp butter (salted) optional, but delicious!
- freshly cracked black pepper or red pepper flakes
Chop the pepper and onions into 1 1/2" chunks, slice the cherry tomatoes in 1/2 and cut the green beans in half.
Place 2 cups of water in the inner pot. Add vegetable base.
Place the onion chunks in the bottom of the inner pot. This will create a little barrier so the pasta noodles don't stick to the bottom.
Break the linguine noodles in half and layer them a handful at a time in a criss cross fashion. See video below for details.
Add the salt and the cut up vegetables on top, except for the spinach and peas. They will be added after the pressure cooking time is completed.
Put the pressure lid on and make sure the vent is to seal. Set the Ninja Foodi on high pressure for 3 minutes. When the time is up, allow the Ninja Foodi to natural release for 2 minutes and then manually release the remaining pressure
add the fresh spinach and peas and stir the noodles and the vegetables around so the spinach and peas are incorporated into the pasta. Close the TenderCrisp lid (leave the Foodi off) and let sit for 5 minutes to give the spinach time to wilt a bit.
Place 1 Tbsp of salted butter in the bottom of a bowl and place the pasta primavera on top. Add grated Parmesan Cheese and fresh cracked black pepper or red pepper flakes. Serve & Enjoy!
To double this recipe, double all the ingredients including the liquid. Take note of how long it takes the pot to come to pressure and follow the guidelines detailed in the post.
You may end up with zero pressure cooking time because the time to pressure was sufficient to cook the noodles and the veggies. Always air on the side of under cooking because you use the sear saute to finish softening those noodles if you need to.
Calories: 455kcal | Carbohydrates: 55g | Protein: 18g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 1073mg | Potassium: 490mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2900IU | Vitamin C: 70.8mg | Calcium: 306mg | Iron: 2.1mg