Instant pot ricotta lemon pasta recipe. There are few things that are better than a quick, easy, and delicious pasta dish that you can cook in no time in a pressure cooker. This ricotta lemon pasta recipe is just that. It’s creamy, and flavorful and will be your new favorite pasta dish.
What is a Fusilli Pasta?
Fusilli pasta is a type of pasta that has a spiral shape. It is made from hard durum wheat semolina, egg, and water. The pasta is very similar to spaghetti but it has a twisty shape.
Fusilli pasta can be cooked in boiling water for about 8-10 minutes. It can be served with any sauce or cheese you like.
Conclusion and Favorite Foods to Serve with Instant Pot Ricotta Lemon Pasta
Instant Pot Ricotta Lemon Pasta is a quick, easy and delicious dinner that can be served with any of the following:
● Fresh fruit
● Olive oil
How To Make Instant Pot Ricotta Lemon Pasta
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The following is a quick and easy recipe for a delicious pasta dish that takes less than 30 minutes to prepare. The recipe is perfect for people who are looking to make a quick, satisfying meal.
To make this dish, you will need:
-2 cups of gluten-free fusilli or another medium pasta shape
-1 cup of ricotta cheese
-1 cup grated Parmesan cheese
-6½ cups (1625 ml) of water
-2 cloves garlic, minced
-3 tablespoons freshly squeezed lemon juice
-1 tablespoon unsalted butter
-1 tablespoon lemon zest
-1/2 teaspoon of salt
-Lots of black pepper
Instant Pot Ricotta Lemon Pasta Recipe
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- 14 oz (420 g) uncooked fusilli pasta
- 6½ oz (1625ml) of water
- 1½ teaspoons salt
- 1 tablespoon unsalted butter
- 2 cloves garlic, peeled and minced
- 1 tablespoon lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1 cup ricotta cheese
- 1 cup grated parmesan cheese
- 1/2 cup (125 ml) cooking pasta water
- 1 tablespoon chopped fresh parsley
- black pepper, to taste
In an electric instant pot, combine pasta, water, and 1 teaspoon of salt. The water should cover the pasta.
Close the pot and lock the lid. Set the machine to cook to high pressure. Set the timer to cook for 5 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Reserve about 1/2 cup (125 ml) of cooking liquid and set aside.
Strain the rest of the water and leave the cooked pasta in the sieve.
Melt the butter in the instant pot turned to saute mode.
Add minced garlic and cook, stirring occasionally, until golden.
Add lemon zest and stir well. Pour in reserved 1/2 cup of cooking liquid. Mix well. Cancel saute mode.
Stir in the remaining ingredients. Mix until well combined.