Pasta Primavera

Ingredients:

• 8 oz Penne Pasta
• 1 Tablespoon Oil
• 1 tsp Minced Garlic

• Cherry Tomatoes
• Carrots, Shredded
• Asparagus
• Small Broccoli Florets
• 1/2 Onion, Chopped
• Zucchini
• Spinach 
• Mushrooms

• 1/4 Cup Half & Half
• 1/2 TBSP Cornstarch
• Reserved Pasta Water
• 1/4 Cup Shredded Parmesan Cheese
• Zest of one Lemon
• A Little Lemon Juice
• Fresh Basil Leaves, Chopped

Directions:

1. Put pasta in the instant pot, covered with water, PRESSURE COOK for 4 Minutes. Drain pasta when finished cooking and reserve pasta water. 
2. Prep all of the vegetables.
3. Heat pot over medium-high heat. 
1. Add oil, onion, carrots, and garlic. Cook 3 mins. 
2. Add Broccoli and Zucchini. Cook 3 mins. 
3. Add Asparagus and Mushrooms. Cook 3 mins. 
4. Add Tomatoes. Cook 3 mins. 
5. Add Spinach. Cook until wilted. 
4. Mix half and half and cornstarch together.
5. Add cooked pasta to pot with vegetables. Then add half and half cornstarch slurry and stir. Add Parmesan Cheese and mix.  Add some reserved pasta water if necessary to reach consistency you like. Add lemon zest, lemon juice and basil. Serve.