Recipe Jump

This was probably my favorite vegetarian nite yet to-date. Savory, w/ a kick.

Per usual, John is always bummed when there is no meat, but he said he’d definitely eat this one again. 😉

Summer Squash Penne Recipe

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Ingredients
  • 2 Tbsp extra virgin olive oil (EVOO)
  • 1 sweet onion, diced
  • 3 tsp minced garlic
  • 1 small zucchini, diced
  • 1 small yellow bell pepper, diced
  • 1 (14.5 oz) can No-Salt-Added Petite-cut Diced Tomatoes
  • 3 Tbsp Tomato Paste
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp Italian seasoning (see my Nearly Italian Seasoning recipe)
  • 1/4 tsp pink Himalayan salt
  • 1/4 tsp crushed red pepper
  • 8 oz uncooked penne pasta
  • 2 cups vegetable stock
Directions
  1. On Instant Pot (IP), select SAUTÉ – HIGH.
  2. Once IP reads HOT, add 2 Tbsp EVOO to inner pot.
  3. Add diced 1 sweet onion, 3 tsp minced garlic, diced 1 small yellow bell pepper, and diced 1 small zucchini.
  4. Sauté 4-5 mins, until the veggies begin to soften.
  5. Stir in 1 (14.5 oz) can No-Salt-Added Petite-cut Diced Tomatoes, 3 Tbsp Tomato Paste, 1 Tbsp balsamic vinegar, 1 Tbsp Nearly Italian Seasoning, 1/4 tsp pink Himalayan salt, and 1/4 tsp crushed red pepper.
  6. Select CANCEL then add 8 oz uncooked penne pasta and 2 cups vegetable stock. Resist the urge to stir!
  7. Gently dunk so that the pasta is under liquid on top of the veggie mixture, but DO NOT stir.
  8. Seal lid, then select PRESSURE COOK (or MANUAL) for 5 mins.
  9. When cooking cycle completes, do a quick release (QR).
  10. Once the pressure pin drops, remove the lid (away from your face) and stir.
  11. Allow to sit, undisturbed, for a few minutes to thicken.
Nutrition Facts
Servings: 4
Amount per serving 
Calories592
% Daily Value*
Total Fat 9.2g12%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 2286mg99%
Total Carbohydrate 111.8g41%
Dietary Fiber 11.8g42%
Total Sugars 20.7g 
Protein 17.5g 
Vitamin D 0mcg0%
Calcium 100mg8%
Iron 7mg42%
Potassium 592mg13%
*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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