Pasta Puttansca - Family Freezer
100%
1
By Sharon Lockman
Pasta Puttansca - Family Freezer
6 steps
Prep:10minCook:15min
This vegetarian pasta dish combines salty olives and capers for a satisfying and filling meal. Serve as-is or add a salad on the side. From the Family Freezer. (Freeze raw for quick meal in Instant Pot)
Updated at: Fri, 15 Nov 2024 15:08:58 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
50
High
Nutrition per serving
Calories616.7 kcal (31%)
Total Fat17.7 g (25%)
Carbs97 g (37%)
Sugars8.9 g (10%)
Protein19.4 g (39%)
Sodium1579.7 mg (79%)
Fiber6.6 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
5 ozbaby spinach
1 cupyellow onion
diced
2 x 14.5 ozdiced tomatoes
cans, undrained
15 ozcan tomato sauce
3 Textra virgin olive oil
½ cuppitted kalamata olives
double-check for pits
2 Tcapers
drained
1 tspminced garlic
1 tspsalt
½ tspcrushed red pepper flakes
or cayenne pepper
4 ½ cupsrigatoni pasta
uncooked, not needed until day of cooking
4 ozwater
not needed until day of cooking
Instructions
Step 1
Label freezer bag with the name of recipe, cooking instructions and use-by date. (3 months from prep) Add all ingredients except pasta and water to the freezer bag. Carefully remove as much air as possible, seal and freeze for up to 3 months.
Step 2
To cook in instant pot:
Step 3
Add water and pasta to instant pot with frozen meal
Step 4
Pressure cook 4 minutes. Quick release.
Step 5
Stir and serve immediately.
Step 6
NOTE: May have to freeze to fit into instant pot or run warm water on bag to loosen ingredients in order to fit into the pot with the lid on.
