Pasta Primavera ~ One-Pot Ninja Foodi Recipe

Pasta Primavera ~ One-Pot Ninja Foodi Recipe

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hi there and welcome to the salted pepper where we cook for real life exercising real nutrient and we keep it real simple andtoday’s dish is pasta primavera with linguine and some fresh vegetablesnow sometimes pasta primavera is obliged with ointment but we’re gonna keep itreally glowing and fresh for the summertime and we’re not gonna include anycream but don’t worry we’re gonna still have all the flavor that you need thisdish is delicious so the first thing we’re gonna do is put in water andusually I use some kind of a broth and you certainly can do that you can use achicken broth or you can use a vegetable broth I’m gonna implement sea and thisvegetable base that I get from minors because it certainly does a great job atflavoring a vegetable bowl we’re not gonna include any meat today but you canalso add that in and I’m gonna give you some cooking experiences and suggestions formeat a bit later in the video so the first thing we’re gonna do is put in3 cups of spray this is just tap water you could use cold or hot it compiles nodifference if you use warm water it will come to pressure a little bit quickerbut it’s not necessary and then we’re gonna put in 1 tablespoon of the minorsbase now again you could use chicken stock or you could use vegetable stockso this is a optional ingredient here but I like the spice it hands it’sreally good and that’s a half of a tablespoon we’re gonna supplement in a wholetablespoon we’re gonna do a pound of linguine noodles frequently I make all myrecipes with 8 ounces which is half a casket but a lot of people like to make afull box when they’re making a spaghetti dish or a pasta bowl so I figured thistime I’ll go ahead and do the instructions for a full pound oflinguine all right so you don’t even need to stir this or nothing all we’re gonna dohere just go ahead and get our linguine and we’re gonna break it in half andwe’re gonna precisely seam it in so you go one way across the pot with one handfuland then you’re gonna do the same thing but disappear the other way this is goingto help prevent the noodles from gobbing and we’re just gonna save Crisscrossing until we’re done with the full pound of linguine now not all of the noodles will besubmerged in in the liquid and that is okay the vegetables are gonna put offtheir own liquid so that’s gonna add to this during the pressure cooking timeand get everything cooked up for us okay so all of the pates are stackedin there in a crisscross manner and now we’re just gonna start throwing in ourvegetables now you can do the vegetables firstly but I are happy to set them on top justbecause that gives the noodles more contact with the liquid in the bottomand the vegetables will also liberate liquid as they’re cooking and that justhelps to cook the noodles evenly so I have two red onions now you could useany type of onion or you could omit them if you don’t like that’s the attractivenes ofthis dish I mostly grabbed veggies that I had and needed to use up and Iencourage you to do the same thing you don’t have to use the vegetables thatI’m using you don’t have to use as many or you can substitute other vegetablesif you like it’s it’s really up to you this is a really customizable food so tocut these onions I’m gonna do a really simple trimmed I’m just gonna take both endsoff and rind the paper and usually the first bed of onion comes with it andthat’s fine okay so how I’m gonna chipped this set it straight down on the flatsurface on the cutting board go through it this action again flat surface down gothis course I’m just making gigantic gobs because we’re not adding flesh to thisdish I crave the vegetables to have some essence we’re gonna go under pressurefor three minutes and I don’t want the veggies to completely disintegrate inthat time period so I’m gonna do them a little bit chunkier now you can changethis up you can realise them smaller if you like it’s completely up to you all rightsame thing for the second onion all right so now for our carrot I’ve alreadypeeled this carrot so I’m just gonna take both outcomes off now we’re gonna gounder pressure for three minutes so I need to think about how big I want tocut these and I’m not gonna cut them super large-hearted orthey won’t cook at all you know in that timeframe but I don’t want them to betoo small either so I’m just gonna go down on the diagonal to get about a halfof an inch of a oblique sliced carrot I think that’s gonna apply us a goodtexture at the end you do not have to do this on the bias if you don’t want towhich is the chipped that I’m doing when it’s too slanted like this it’s calledcutting on the bias you don’t have to do that you can chipped straight down exactly doabout a half of an inch all going to hell for the cherry tomatoes we’re just gonnacut those all in half you can cut them long ways or you can cut them this wayreally forms no difference I really prefer to cut them long ways this is abeautiful dish so many colourings going on okay all the tomatoes are cut up and ifyou don’t have fresh cherry tomatoes you could use whole Tomatoes really dice themup or you could also use canned tomatoes one time when I did this dish I usedfire ribbed tomatoes and it was deliciousnow the spinach we’re not going to put in because the spinach would cook toomuch in the three minutes of pres cooking and the peas are the same sowe’re gonna leave those out but we are gonna put in our garlic now this isroasted garlic I desire roasted garlic I genuinely urge you to use it in this recipebut if you don’t want to you could use a teaspoon or two of minced garlic and Imade these earlier today and you see how they’re just propagandizing right out thathappens when they’re fresh and warm after they get in the refrigeratorsometimes you have to peel peel them out but still not challenging and to rib thegarlic you chipped the top off so there’s a spring boundary and then there’s a top extremity thatcomes to like a little bunch you chipped that off drizzle it with olive oil putit in a packet of foil packet in an inch of foodie with the rack in the lowposition at 325 for 35 times and you have perfectly cooked garlic you coulddo four or five six bulbs at a time in the same foil packet no problem alright so the next thing I’m gonna addin is a little bit of zucchini now what I’ve decided to do is to do half of thezucchini for some moisture content in here that’s gonna add to the liquid thatwe already have and it’s gonna help cook those noodles but I also want to havesome crunchy err zucchini so I’m gonna leave some out that I’ll put in afterthe pressure cooking time so I’m just gonna piece the end off here this hasalready been soaked so probably I’m gonna do about what’s just to half andhalf so time framed this over here by the and actually I’m gonna gave this in andthis one out the reason why I decided to do this because this is a little bitsmaller and the smallest the zucchini it’s a little bit more tender so justcut these in half then I’m gonna cut them in threes and then precisely clump themup if you notice I’m trying to keep all the vegetables about the same size sothat they cook evenly in the three minutes this one’s a little thicker so Imade four parts so the zucchinis cut up and in there so now we’re gonna grab ourlittle spices now these are little sweetened spices that I get in a crate at thegrocery store but you could use a yellowed bell pepper a red bell seasoning you couldeven usage a dark-green buzzer seasoning if you like any kind of seasonings you demand or you canleave them out – I like these they last-place a little bitlonger and I like the rings that I could just slice really readily here which I’mdoing now not even gonna have concerns about the seeds they’re not gonna affect anythingthese aren’t hot I’m just throwing them in so it becomes it very simple prepwise I’m just gonna slice these up get them in we’ve got a reasonably full potty here but that’s fine we just need to makesure we don’t go past the pressure max with liquid so we’re gonna be fine theseare gonna cook down during the pressure cooking time so don’t be concerned aboutthat okay the last thing I’m gonna add in issome string beans so what I’m gonna do to cut the little culminates off first youwant to make sure that you don’t have any that have any rotten recognizes or or arereally tiny I’m not gonna concoct those I’ll use those in something else but notin this I miss these to be quite substantial nuts because of the3-minute cook time and then I’m just trying to line them up here so I canmake one cut for a whole bunch that’ll save you some time during prep as wellif you just take a bunch of and then chipped them and you are eligible to trimmed them in half whichis what I usually do to placed them all but I don’t cut them any smaller than thatbecause I don’t want them to cook so much better that they become hokey so I’m usingabout ten ounces of string beans but again this is totally up to you you canuse as many vegetables or as few veggies as you like the other day Imade this for a quick lunch for myself I shed in two cups of chicken broth threeounces of just regular spaghetti pates one red onion a couple of string beansand a few cherry tomatoes and it was perfect so you don’t have to add allthis in I precisely had it in the fridge and wanted to get it in and get it used up all right I guess simply a few cases more stringbeans we’re gonna be ready to go under pressure all right that’s it for thevegetables now we’re gonna include in one teaspoon of salt even though this is gonna feed a lot ofpeople and it’s a full jackpot we already have some salt in there from thevegetable cornerstone so I don’t want to put too much in you can always add someextra salt at the end so be careful you know when you season in the beginningyou want to season in the beginning but you don’t want to go overboard cuz youdon’t want it to be too salty so we’re gonna put the pressure lid on we’regonna set it to shut turn the ninja menu on persuade hi the time is gonna bethree minutes now this cup is full so it is gonna take a little bit of duration forit to come up to pressure I’m gonna guess probably about ten minutes or soand then we will do three minutes of pressure cooking occasion followed by twominutes of a natural freeing okay so what the utensil made a very long time tocome up to pressure I’m gonna guess to me cuz I didn’t timeit exactly that it was about 15 to 18 instants and then formerly the button poppedup it also took another couple of minutes to actually start the countdownso I am going to adjust some things and I’m gonna go ahead and make this to zeroso it stops right now so we went under pressure for a little over twominutes I’m gonna give it count up really one minute of natural freeing andrelease this push because keep in mind that the time to pressure is cooktime and I don’t want to overcook these noodles I can always finish cook themon singe sautee if they’re not quite done but once they’re overcooked you can’tyou know you can’t uncook them so really obstruct that in mindsometimes the cup will come to pressure a little bit quicker now I did make a lotof vegetables in now and that’s probably the reason why it took so longcuz it has to heat everything up and organize the steam to build the pressureso really you know stop that in subconsciou if something’s taking an extraordinary longamount of time to come to pressure you may want to decrease the concoct occasion alittle bit or abridge the natural liberation age a little bit or both likeI’m gonna do here so now I’m going to release the rest of the pressure all right so you can see it took a fullthree minutes for the pressure to be secreted and the ruby-red button to depressbut now I can turn off or I can remove the lid and see what’s going on in thepot now so I’m just gonna go down in now and get these noodles moved around pretty good now a few cases of them seem to besticking together a little so I’m just gonna try to separate them and getthem back in you know where the heat is down at the bottom just to let themfinish cook but certainly they did a good job all right so let’s go ahead andadd in the rest of our vegetables now generally when I’ve made this beforethe vegetables have not been as soft and that’s because they proceeded under pressurefor so long and to be perfectly honest I think it’s because I consumed a full chest oflinguine this time instead of a half so I study I’m gonna stick with the recipewith a half of a container the written recipe and then if you just wanted to do the full boxjust know that it’s gonna take a lot longer to come to pressure and yourvegetables are going to cook longer and they’re gonna become a lot softer so Iprefer the path that they were with just the eight ounces of the linguine and notthe 16 ounces all right so I’m gonna introduced these the rest of the zucchini intochunks in here all right we’re gonna put in it’s abouttwo bowls of peas that is totally optional I know a lot of people don’tlike peas I happen to like the sweetness that it accompanies but certainly optionalnow we’re gonna add in our spinach we’re gonna let the heat of the pasta and thevegetables cook the spinach so we’re just gonna said in and then fold itin which might prove to be a little difficult in this big full pot looksgood though I make the other change I would see if you do want to go withfour I represent a full box of linguine noodles which is a full pound 16 ouncesis I would go ahead and lay in four goblets of liquid I think that’s gonna help tohave the linguini not stick together as much all right so now that that’s allfolded in I’m just gonna close the lid for a minute and is letting that spinachwilt for a few minutes and then we’re gonna plate any while we wait for thespinach to shrivel and soften that zucchini just a little bit that we computed in andjust heated the peas because they don’t really is essential to cooked I just wantedto go over a couple of additives that you could add to this if you wanted toput meat into it so if you wanted to use let’s say chicken breasts what I woulddo is chipped them in about 1 inch by 1 inch cube or a half of an inch slice youcould do that as well employed them in at the bottom of the ninja foodie then lent yourliquid in then add your pates and then add your veggies and you can still dothe same cooking time of 3 minutes of stres cooking season with 2 minutes ofnatural handout if your utensil comes to pressure within 10 times if it takesthe 18 to 20 minutes like it made me tonightthen I would decrease that time to two minutes of high pressure with a oneminute natural liberate and then immediately secrete the pressure thatway you won’t overcook those noodles if you wanted to add shrimp because shrimpwould be savory in this what I would do is add it in at the end I would haveit salt and deveined and shelled all you know the shells off of course and thenfold it in with the spinach and tell the residual hot cook that prawn becauseshrimp concocts terribly very quickly and if you framed it under pressure I’m afraid itwould become rubbery all right so let’s get to eatin the pasta primaveraOh first of all this is the secret now we don’t have a sauce with this okay ittastes luscious coz yes I did taste a little of itit penchants savory it’s flavorful it’s plenty of garlic spice it’s reallyreally good but to make it even better and decadent what you want to do is putone pad of butter this is softened a little here butright out of the refrigerator slogs do one pat of butter in the bottom of yourdish and then take a nice cure of the pasta primavera leant it right on top I’mgonna dig in here and get some extra vegetablescarrot string beans spinach oh it’s beautiful marry peas tomato all rightlook at that excellent now you certainly want to topit with some Parmesan cheese that’s gonna lent the flavor or you could useAussie ah vanish you could use Romano you could use I symbolize really you could useany kind of cheese you require you could use cheddar cheese if you want so it’scheese inhaled gouda that would be delicious so a little bit of cheese ontop and then for me I are happy to introduced really a little bit I didn’t want to do this Iwas thinking I would just shake it over but I don’t want to I certainly don’t wantto do too much of this because these red pepper flakes are really spicy and alittle bit of black pepper for me and this is of course optional all rightthere we go all right so now when you go to eat it go right in the center andtwirl around where that butter is and you are gonna get the most deliciousbite of pasta primavera all right I’m looking forward to this well that is so good that is so good now thestring beans are overcooked they’re not usually cooked so much better in the testrecipes that I did so I’m not a big fan of that so definitely I’m gonnadefinitely write the recipe for 8 ounces of spaghetti and cut everything in halfso that your time to pressure is it is great but if you like truly softvegetables and this you want to do a huge batch of it travel go right ahead youcan follow this recipe now Gerrits are good they’re perfectly cookedthe spinach is good the peas are good the pasta is delicious it’s very very good absolutelyfantastic I hope you give this one a try thanks so muchwe’ll told you in the next video which we’re gonna link to right over there