Creamy Pasta with Tomato and Zucchini: Pressure Cooker Delight
A creamy vegetarian pasta with fresh zucchini, tomatoes, corn, and basil made in a pressure cooker. Perfect for easy summer nights.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 pound fettuccine
- 2 tablespoons olive oil
- 1 large shallot peeled and sliced
- 2 medium zucchini thinly sliced
- 1 pound cherry tomatoes sliced
- 2 fresh corn cobs shucked, kernels removed
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ cup half and half or dairy-free alternative
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter
- 1 cup chopped fresh basil leaves
- ½ cup grated parmesan
Instructions
Instructions
- Cook the fettuccine in a pot of salted boiling water until just under al dente. Drain and set aside.
- Heat olive oil in a pressure cooker on sauté mode. Add sliced shallots and cook for 3 minutes until soft.
- Add zucchini and sauté for 5-7 minutes until lightly golden and tender.
- Stir in cherry tomatoes and corn kernels. Season with salt and red pepper flakes. Cook for 5-6 minutes until tomatoes begin to soften.
- Lower heat and pour in half and half. Stir gently for 2-3 minutes until sauce is creamy and warmed through.
- Add the cooked pasta back to the sauce, along with lemon juice and butter. Stir well to combine.
- Garnish with chopped basil and parmesan before serving warm.
Notes
For best flavor, add basil and parmesan after reheating leftovers. Store in airtight containers and freeze portions with space to expand.