7 Minute Pressure Cooker Penne7 Minute Pressure Cooker Penne
7 Minute Pressure Cooker Penne
7 Minute Pressure Cooker Penne
Logo
Recipe - The Fairway Market Corporate
7MinutePressureCookerPenne.jpg
7 Minute Pressure Cooker Penne
Prep Time10 Minutes
Servings4
Cook Time7 Minutes
Calories394
Ingredients
1 can (12 fluid oz) fat free evaporated milk
1 package (8 ounces) chickpea penne pasta
2 garlic cloves, minced
2 cups loosely packed baby spinach
1 cup unsalted vegetable stock
1/3 cup drained, chopped roasted red peppers
1 cup low sodium marinara pasta sauce
3/4 cup shredded low-moisture part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Directions

1. In 5-quart pressure cooker, stir milk, pasta, garlic, spinach, stock and peppers. Place lid on pressure cooker and close pressure valve to seal; pressure cook on high 7 minutes. Quick release pressure; let stand 10 minutes before removing lid.

 

2. Stir sauce into pasta mixture; add mozzarella cheese and stir until melted. Makes about 4 cups

 

3. Serve pasta sprinkled with Parmesan cheese

 

Nutritional Information
  • 11 g Total fat
  • 3 g Saturated fat
  • 22 mg Cholesterol
  • 524 mg Sodium
  • 50 g Carbohydrates
  • 10 g Fiber
  • 19 g Sugars
  • 1 g Added sugars
  • 29 g Protein
10 minutes
Prep Time
7 minutes
Cook Time
4
Servings
394
Calories

Shop Ingredients

Makes 4 servings
1 can (12 fluid oz) fat free evaporated milk
Nestlé Carnation Evaporated Milk, 12 fl oz
Nestlé Carnation Evaporated Milk, 12 fl oz
$2.99$0.25/fl oz
1 package (8 ounces) chickpea penne pasta
Banza Penne Pasta, 8 oz
Banza Penne Pasta, 8 oz
On Sale! Limit 10
$4.15 was $4.29$0.52/oz
2 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$1.12 avg/ea$4.49/lb
2 cups loosely packed baby spinach
Fresh Attitude Prewashed Baby Spinach, 5 oz
Fresh Attitude Prewashed Baby Spinach, 5 oz
$3.99$0.80/oz
1 cup unsalted vegetable stock
Kitchen Basics Unsalted Vegetable Stock, 32 oz
Kitchen Basics Unsalted Vegetable Stock, 32 oz
$3.99$0.12/oz
1/3 cup drained, chopped roasted red peppers
Mezzetta Mild Roasted Red Bell Pepper Strips, 16 fl oz
Mezzetta Mild Roasted Red Bell Pepper Strips, 16 fl oz
$3.99$0.25/fl oz
1 cup low sodium marinara pasta sauce
Wholesome Pantry Organic Marinara Pasta Sauce, 24 oz
Wholesome Pantry Organic Marinara Pasta Sauce, 24 oz
$2.99$0.12/oz
3/4 cup shredded low-moisture part-skim mozzarella cheese
Sargento Fine Cut Mozzarella Natural Cheese, 8 oz
Sargento Fine Cut Mozzarella Natural Cheese, 8 oz
$4.99$0.62/oz
1/4 cup grated Parmesan cheese
Kraft Grated Parmesan Cheese, 8 oz
Kraft Grated Parmesan Cheese, 8 oz
$6.99$0.87/oz

Nutritional Information

  • 11 g Total fat
  • 3 g Saturated fat
  • 22 mg Cholesterol
  • 524 mg Sodium
  • 50 g Carbohydrates
  • 10 g Fiber
  • 19 g Sugars
  • 1 g Added sugars
  • 29 g Protein

Directions

1. In 5-quart pressure cooker, stir milk, pasta, garlic, spinach, stock and peppers. Place lid on pressure cooker and close pressure valve to seal; pressure cook on high 7 minutes. Quick release pressure; let stand 10 minutes before removing lid.

 

2. Stir sauce into pasta mixture; add mozzarella cheese and stir until melted. Makes about 4 cups

 

3. Serve pasta sprinkled with Parmesan cheese