Pasta Fresca Recipe
This quick and easy Pasta Fresca is an easy 20-minute meal full of all your favorite Italian flavors.
Servings: 4 people
Calories: 271kcal
Cost: $7
Ingredients
- 1 lb. pasta cooked al dente
- 2 tablespoons extra virgin olive oil
- 1 small red onion sliced
- 4 cloves garlic minced
- 8 oz. baby Bella mushrooms sliced
- 3-4 Red Tomatoes diced
- 2 cups baby spinach roughly chopped
- 2 teaspoons Italian Seasoning
- ½ cup balsamic vinegar
- ¼ cup heavy cream
- Salt and pepper to taste
Optional Garnishes for serving
- ½ cup shaved Parmesan cheese
- ¼ cup fresh chopped basil leaves
Instructions
- Heat oil in a large sauté pan over medium heat. Add onion, garlic and mushrooms. Sprinkle some salt. Cook, stirring occasionally for about 3 minutes. Mushrooms start to release water and darken.
- Add Italian seasoning , balsamic vinegar and tomatoes, ground black pepper and continue to sauté for about 3 minutes.
- Add cooked pasta, heavy cream and baby spinach to the pan and toss to coat. Cook for a couple minutes until warmed through.
- Adjust the seasoning, salt and pepper. Garnish with shaved Parmesan cheese and fresh basil leaves. Serve and enjoy!
Notes
How to Cook Pasta In Instant Pot?
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Combine pasta, oil, water, and salt in the insert of an Instant Pot. Close and lock the lid. Set the vent to “Sealing”.
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Pressure cook on high for the time. ( Use lowest time on the suggested cooking time and divide it by 2)
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After it's done cooking, let the pressure release naturally for 5 minutes. After that, manually release any remaining pressure.
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Open the lid and give the pasta a good stir. It is ready to Use.
Storage and Reheating Pasta Fresca
Leftovers store well for 4 days in the refrigerator. To reheat, sprinkle 1 Tablespoon of water and warm it in microwave for 2-3 minutes.Nutrition
Serving: 1cup | Calories: 271kcal | Carbohydrates: 24g | Protein: 9g | Fat: 17g | Cholesterol: 28mg | Sodium: 790mg | Potassium: 1035mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3090IU | Vitamin C: 28mg | Calcium: 210mg | Iron: 3mg