Ingredients
2
tablespoons olive oil
2
cups chopped yellow onions
2
medium red bell peppers, cut in 1-inch squares
2
teaspoons herbes de provence
1 1/4
teaspoons salt
2
medium zucchini, halved lengthwise and cut in 1/2-inch slices (2 cups)
1/2
small eggplant, quartered lengthwise and cut in 1/2-inch slices (2 cups)
6
cloves garlic, chopped
1
can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
2
cups Progresso™ vegetable broth (from 32-oz carton)
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) parsley
1/4
cup thinly sliced fresh basil leaves
Preparation
On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add onions, bell peppers, herbes de provence and salt; cook 12 to 14 minutes, stirring occasionally, until softened.
Stir in zucchini, eggplant and garlic. Select CANCEL.
Stir in tomatoes and broth, then pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Top with cheese and herbs.
