We got an Instant Pot for Christmas and it has changed our life. However, this is a story of Instant Pot rookies who didn’t realize we couldn’t use tomato sauce in an Instant Pot when using the pressure cooker setting 😬. While our chicken parm cooked on the crockpot setting, we had to throw this little number together at the last minute. We always keep ingredients for a “pasta hodgepodge” meal because A. We love pasta and B. It’s a perfect last minute meal. This one in particular has pesto sauce, canned chickpeas, spinach, canned diced tomatoes, olives, ricotta salata, pine nuts and a little parm. Took us about 5 minutes after the pasta was cooked. So delicious and bonus chicken parm for leftovers! Cheers!
quick and easy pasta meal
- 1 pound pasta
- 6 oz pesto sauce
- 1 can chickpeas
- 1 can olives
- 1 can diced tomatoes
- 3 cups spinach
- 4 oz ricotta salata
- 1/3 cup pine nuts
- Parmesan cheese to taste
- Boil water with pinch of salt. Cook pasta. Drain and return to pot.
- Drain and rinse chickpeas, tomatoes and olives in a colander. Add to cooked pasta.
- Add pesto, spinach, ricotta salata and pine nuts to the pot.
- Mix well. Serve with parmesan cheese.
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