Instant Pot® Ratatouille Pasta

Name: Instant Pot® Ratatouille Pasta
Ingredients: 2 tablespoons olive oil; 2 cups chopped yellow onions; 2 medium red bell peppers, cut in 1-inch squar; 2 teaspoons herbes de provence; 1 1/4 teaspoons salt; 2 medium zucchini, halved lengthwise and cut i; 1/2 small eggplant, quartered lengthwise and c; 6 cloves garlic, chopped; 1 can (28 oz) Muir Glen™ organic crushed tomat; 2 cups Progresso™ vegetable broth (from 32-oz; 12 oz uncooked farfalle pasta (4 1/3 cups); 1/2 cup shredded Parmesan cheese (2 oz); 1/4 cup chopped fresh Italian (flat-leaf) pars; 1/4 cup thinly sliced fresh basil leaves

"Consider this dish a problem-solving variation on a classic. Ratatouille is a richly-seasoned, but not heavy, French vegetable stew featuring tomatoes, bell peppers, zucchini and more summer vegetables. The trouble is that those veggies are at their best during a season when it’s too hot to stew anything. That’s why this recipe is so ingenious. It puts the Instant Pot® to good use, so your kitchen can stay cool. Not only that, but this recipe turns this classic side into a hearty main dish with the addition of..."

INGREDIENTS

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2 tablespoons olive oil

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2 cups chopped yellow onions

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2 medium red bell peppers, cut in 1-inch squar

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2 teaspoons herbes de provence

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1 1/4 teaspoons salt

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2 medium zucchini, halved lengthwise and cut i

•

1/2 small eggplant, quartered lengthwise and c

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6 cloves garlic, chopped

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1 can (28 oz) Muir Glen™ organic crushed tomat

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2 cups Progresso™ vegetable broth (from 32-oz

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12 oz uncooked farfalle pasta (4 1/3 cups)

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1/2 cup shredded Parmesan cheese (2 oz)

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1/4 cup chopped fresh Italian (flat-leaf) pars

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1/4 cup thinly sliced fresh basil leaves

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