SO delicious! We all love this pasta dish…
But, be sure to get that inner pot clean right away! I recommend moving the fully cooked pasta mixture to a ceramic serving bowl as soon as you can and get that inner pot into a wash cycle. Otherwise, the parmesan can become like glue on the pot.
If you haven’t been able to tell yet, we like strong cheese – and lots of it – in this household! This recipe is just as tasty for many if you cut the cheese in half or do whatever amount is to YOUR taste.
NOTES: I used to use the Green Giant Fresh Broccoli Florets bag and steam in microwave for 4 mins until they stopped carrying at my local grocery. Now I just used a head or 2 of broccoli, cut into bite-size florets and steamed in microwave w/ a bit of water and covered for about 8 mins.
Garlic & Parmesan Penne with Broccoli Recipe
Ingredients
- 32 oz low-sodium chicken broth
- 16 oz penne pasta (uncooked)
- 12 oz broccoli florets
- 10 oz shredded parmesan cheese
- 1 cup buttermilk
- 1 cup heavy whipping cream
- 3 Tbsp extra virgin olive oil (EVOO)
- 1 Tbsp dried oregano
- 8 tsp minced garlic (about 8 cloves)
- 1 tsp garlic powder
- 2 pinches freshly ground black pepper, divided
- 2 pinches freshly ground sea salt, divided
Directions
- Set Instant Pot (IP) to sauté and allow to heat for at least 30 secs.
- Add 3 Tbsp EVOO to IP’s inner pot.
- Add 1 Tbsp oregano, 8 tsp minced garlic, 1 tsp garlic powder, a pinch (about 1/16 tsp) of black pepper, and a pinch (about 1/6 tsp) of salt, then sauté for 30 secs, stirring frequently.
- If the garlic is sticking to the bottom of the pan, add a splash of broth and deglaze (scrape stuck parts) the pan w/ a wooden slanted spatula.
- Add in order: 16 oz pasta, 32 oz (or whatever remains from deglazing step) broth, 1 cup buttermilk, 1 cup cream, remaining pinch (about 1/6 tsp) of salt, and remaining pinch (about 1/6 tsp) of black pepper.
- Stir to combine, then close the lid and set to SEAL.
- Cook on PRESSURE COOK (or MANUAL) for 4 mins.
- While IP is cooking, steam broccoli.
- When the cooking cycle completes, do a quick release.
- Once the pressure pin drops, turn off IP, open the lid (away from you), and stir briefly to combine cooked mixture.
- Allow to sit for 3 mins. then stir in 10 oz Parmesan, a bit at a time, adding more as it melts, until fully melted and combined in pasta mixture.
- Gently stir in broccoli.
Nutrition Facts | |
---|---|
Servings: 8 | |
Amount per serving | |
Calories | 443 |
% Daily Value* | |
Total Fat 22.1g | 28% |
Saturated Fat 10.7g | 54% |
Cholesterol 89mg | 30% |
Sodium 755mg | 33% |
Total Carbohydrate 38.1g | 14% |
Dietary Fiber 1.3g | 5% |
Total Sugars 2.1g | |
Protein 22.9g | |
Vitamin D 8mcg | 39% |
Calcium 522mg | 40% |
Iron 3mg | 16% |
Potassium 218mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. |
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