Ingredients
- 2 tablespoons olive oil
- 2 cups broccoli cut into medium sized florets
- 1 cup carrot peeled and sliced
- ¾ cup onion roughly chopped
- ½ large zucchini sliced into half-moons
- ½ large red pepper roughly chopped
- 2 teaspoons garlic minced
- 4 teaspoons Italian seasoning
- 8 ounces chickpea penne pasta
- 4 cups water
- 1 teaspoon sea salt
- ½ - 1 lemon juiced (to taste)
- ⅔ cup Parmesan cheese grated and tightly packed (2 ounces)
- ⅔ cup cherry tomatoes halved
- Chopped fresh basil for garnish
Instructions
- Heat the olive oil on "sauté" mode in your Instant Pot. Add the broccoli, carrot, onion, zucchini, and bell pepper, then cook, covering partially with the lid. Don't lock the lid closed, or your Instant Pot will beep at you! Stir the pot occasionally, cooking until the vegetables just begin to tenderize, about 10-12 minutes. Add in the garlic and Italian seasoning, then cook for another 2-3 minutes, until the garlic is golden. Transfer the veggies to a plate and cover with foil to keep warm.
- Put the chickpea pasta in the Instant Pot and cover with the water. Cover (make sure the lid is set to sealing) and cook on manual high pressure for 3 minutes. Let steam release naturally.
- Reserve ½ cup of pasta water and strain the pasta in a colander, rinsing with cold water. Add the pasta back to the Instant Pot. Stir in the reserved pasta water, salt, and lemon juice, then stir until combined.
- Add in the cooked vegetables, Parmesan cheese, and cherry tomatoes. Stir until the cheese is melted. Garnish with chopped fresh basil if desired.