Easy Tomato and Spinach Pasta Pressure Cooker Recipe
This pressure cooker pasta packs a punch of flavor with grape tomatoes, garlic, spinach and penne all coming together in one pot for a quick and delicious dinner win.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 lb penne or any pasta you like better
- ½ cup olive oil
- ¼ teaspoon crushed red pepper flakes optional
- 2 pints grape tomatoes
- 1 teaspoon salt
- ½ teaspoon black pepper ground fresh
- 6 cloves garlic thinly sliced
- 1 cup white wine or chicken broth
- 2 cups fresh spinach
- Parmesan cheese optional, for serving
Instructions
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Cook pasta until al dente, then drain and set aside.
- In a large skillet over medium heat, warm olive oil then sauté garlic and red pepper flakes just until fragrant.
- Add grape tomatoes, salt and pepper. Cook for 10-12 minutes until tomatoes burst and give off juices.
- Pour in white wine or broth and let simmer 5 minutes to thicken and combine flavors.
- Add fresh spinach and stir gently until wilted, about 1-2 minutes.
- Add drained pasta to the skillet, toss well to coat every noodle in sauce.
- Cook pasta and sauce together 2 more minutes until heated through. Serve hot with optional Parmesan.
Notes
Store leftovers in the fridge up to 3 days or freeze for future meals. To reheat, warm gently in a skillet with a splash of water to preserve texture and flavor.