INSTANT POT® RATATOUILLE PASTA

Instant Pot® Ratatouille Pasta image

Consider this dish a problem-solving variation on a classic. Ratatouille is a richly-seasoned, but not heavy, French vegetable stew featuring tomatoes, bell peppers, zucchini and more summer vegetables. The trouble is that those veggies are at their best during a season when it's too hot to stew anything. That's why this recipe is so ingenious. It puts the Instant Pot® to good use, so your kitchen can stay cool. Not only that, but this recipe turns this classic side into a hearty main dish with the addition of pasta. If you've yet to try making a one-pot pasta in your machine, you're about to be wowed. The Instant Pot® sauté function makes it easy to overcome one of the trickiest aspects of making ratatouille: cooking a variety of vegetables-each with different ideal cook times-perfectly. Onions and peppers get softened with a quick sauté before being combined with softer vegetables and pasta to pressure cook. The end result is a silky-smooth and absolutely delectable vegetarian dish that will satisfy everyone-avowed carnivores included!

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 14

Previous Next

Ingredients

2 tablespoons olive oil
2 cups chopped yellow onions
2 medium red bell peppers, cut in 1-inch squares
2 teaspoons herbes de provence
1 1/4 teaspoons salt
2 medium zucchini, halved lengthwise and cut in 1/2-inch slices (2 cups)
1/2 small eggplant, quartered lengthwise and cut in 1/2-inch slices (2 cups)
6 cloves garlic, chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
2 cups Progresso™ vegetable broth (from 32-oz carton)
12 oz uncooked farfalle pasta (4 1/3 cups)
1/2 cup shredded Parmesan cheese (2 oz)
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/4 cup thinly sliced fresh basil leaves

Steps:

On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add onions, bell peppers, herbes de provence and salt; cook 12 to 14 minutes, stirring occasionally, until softened.
Stir in zucchini, eggplant and garlic. Select CANCEL.
Stir in tomatoes and broth, then pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Top with cheese and herbs.

Nutrition Facts : Calories 430, Carbohydrate 72 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 7 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/2 Cups, Sodium 990 mg, Sugar 8 g, TransFat 0 g