Garlic & Parmesan Penne with Broccoli

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
• 1 cup buttermilk
• 1 cup heavy whipping cream
• 1 1/2 oz shredded parmesan cheese
• 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

1. Set Instant Pot (IP) to sauté and allow to heat for at least 30 secs.
2. Add 3 Tbsp EVOO to IP’s inner pot.
3. 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.
4. 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.
5. 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.
6. Stir to combine, then close the lid and set to SEAL.
7. Cook on PRESSURE COOK (or MANUAL) for 4 mins.
8. While IP is cooking, steam broccoli.
9. When the cooking cycle completes, do a quick release.
10. Once the pressure pin drops, turn off IP, open the lid (away from you), and stir briefly to combine cooked mixture.
11. Allow to sit for 3 mins. then stir in 1 1/2 oz shredded Parmesan, a bit at a time, adding more as it melts, until fully melted and combined in pasta mixture.
12. Gently stir in broccoli.

Nutrition Facts
Servings: 8
Amount per serving
Calories	647
% Daily Value*
Total Fat 17.3g	22%
Saturated Fat 7.1g	35%
Cholesterol 32mg	11%
Sodium 518mg	23%
Total Carbohydrate 96.9g	35%
Dietary Fiber 7.9g	28%
Total Sugars 7.4g
Protein 29.6g
Vitamin D 7mcg	33%
Calcium 356mg	27%
Iron 6mg	32%
Potassium 516mg	11%
*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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