What do you do when you have a TON of Zucchini, and some Bell Peppers & Tomatoes to use up? We had several we got from our CSA.
We had Zucchini Boats this past week but we still had 5-6 left to use … so we made this Pasta for Church on Saturday and only came home with a TEENY tiny bit! It was a hit – and it was SO easy!
I managed to START making it at 2 pm, and in between the 30 minutes of getting kids ready and getting myself dressed, the pasta was done.
We did use our Instant Pot, but you could easily make this on the stove too. For us, the Instant Pot is great because we can pack it up and take it to fellowship to plug in while we have Bible Study and Sermon and it keeps warm.
This turned out so well, my boys actually had a few bowls at fellowship and the oldest said “mom this is good pasta. What’s in it?” — which told me that he had NO idea he was eating Zucchini because it was such a creamy pasta :)
- 1 box of Pasta - we used DeBoles Organic Angel Hair
- 2 C. Half and Half
- 1 stick Butter
- 1/4 C Flour
- 1-2 Bell Peppers, any color (we used Yellow)
- 1/2 Onion, sliced
- 2 Tomatoes, sliced and sliced again
- 4-5 Zucchini, cut into thin slices and cut those thin slices in halves
- 2 Cloves Garlic, minced
- 2 Tbsp Coconut Oil
- Turmeric (to taste)
- Salt (to taste)
- Put the Pasta in the pot to cook while you chop veggies & make the sauce
- On the stove, melt 1 stick butter - mix in the 1/4 C. Flour until it's a thick paste
- Add the Half and Half and stir frequently until it thickens up, salt to taste
- Cut the veggies, and use the Saute Function on your Instant Pot to Saute them lightly in 2 Tbsp Coconut Oil & the minced Garlic for a few minutes until soft
- Once the pasta is done, drain well and add to Instant Pot
- Continue to stir frequently the creamy sauce until it has thickened up - salt to taste and a little turmeric for color
- Add the sauce to the pasta in the Instant Pot & give it a good stir - push WARM to keep the pasta warm until ready to serve
Checkout more recent Instant Pot Recipes.
