Food Faith Fitness · by Taylor Kiser★ 4.1 (11)
Instant-Pot Pasta Primavera
NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 36%
CARBS 49G53% OF CAL
12G FIBER29G OTHER8G TOTAL SUGAR
FAT 15G36% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot pasta with fresh broccoli, zucchini, carrots, and chickpeas in a light Parmesan broth cooked in a pressure cooker. Vegetarian comfort food ready in 50 minutes.
mainitalianpasta🥘 pressure cookergluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 50M
CAL 19%·PRO 36%
CARBS 49G53% OF CAL
12G FIBER29G OTHER8G TOTAL SUGAR
FAT 15G36% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 316mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1051mg
- Calcium
- 206mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 316MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.