1. In 5-quart pressure cooker, stir milk, pasta, garlic, spinach, stock and peppers. Place lid on pressure cooker and close pressure valve to seal; pressure cook on high 7 minutes. Quick release pressure; let stand 10 minutes before removing lid.
2. Stir sauce into pasta mixture; add mozzarella cheese and stir until melted. Makes about 4 cups
3. Serve pasta sprinkled with Parmesan cheese
- 11 g Total fat
- 3 g Saturated fat
- 22 mg Cholesterol
- 524 mg Sodium
- 50 g Carbohydrates
- 10 g Fiber
- 19 g Sugars
- 1 g Added sugars
- 29 g Protein
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Nutritional Information
- 11 g Total fat
- 3 g Saturated fat
- 22 mg Cholesterol
- 524 mg Sodium
- 50 g Carbohydrates
- 10 g Fiber
- 19 g Sugars
- 1 g Added sugars
- 29 g Protein
Directions
1. In 5-quart pressure cooker, stir milk, pasta, garlic, spinach, stock and peppers. Place lid on pressure cooker and close pressure valve to seal; pressure cook on high 7 minutes. Quick release pressure; let stand 10 minutes before removing lid.
2. Stir sauce into pasta mixture; add mozzarella cheese and stir until melted. Makes about 4 cups
3. Serve pasta sprinkled with Parmesan cheese