M
Marilyn

Servings:
4
Prep time:
00:05
Cook time:
00:30
2 Ratings
3

Healthy? Check. Cheap? Check. Easy? Double check. Learn how to make this recipe without dirtying a bunch of dishes. All you need is some measuring utensils, a spoon to stir with, and a GoWISE Pressure Cooker

Ingredients

  • 12 oz rigatoni pasta
  • 2 Tbsp olive oil
  • 8 garlic cloves, thinly slices
  • 2 yellow squash (appx 1 lb)
  • 2 zucchini squash (appx 1.5 lbs)
  • Salt
  • 1 tsp red pepper flakes
  • ½ cup grated Parmesan cheese
  • Juice of ½ lemon
  • ½ cup basil leaves

Instructions

  1. Add 4 quarts of salted water and rigatoni to your pressure cooker and lock the lid. Cook on high pressure for 3 minutes, then allow to naturally depressurize for 5 minutes.
  2. Release the remaining pressure. Drain pasta, reserving ½ cup of pasta water. Set aside. Replace the pot in the pressure cooker body.
  3. Activate the sauté function on your pressure cooker. Heat oil. Add the garlic and cook until it is lightly browned along the edges, about 4 minutes. Add squash and season with salt. Cook, tossing occasionally, until the squash is jammy and soft, about 12-15 minutes. Toss in red pepper flakes
  4. Add in pasta and pasta water. Toss in lemon juice and most of the basil.
  5. Serve topped with Parmesan cheese and remaining pepper. Sprinkle with more red pepper flakes to taste. Enjoy!