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Meghan Markle Pasta Recipe

This one-pot pressure cooker pasta blends garlic, cherry tomatoes, spinach, and Parmigiano cheese into a quick yet comforting dish made royal with every bite.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Calories 605 kcal

Equipment

  • 1 Pressure cooker pan with lid
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups & spoons
  • 1 Box grater

Ingredients
  

Main Ingredients

  • 7 cloves Garlic sliced thin
  • 25 Cherry tomatoes halved
  • 1 tablespoon Olive oil
  • Salt to taste
  • 0.5 pound Spaghetti
  • 3.5 cups Boiling water
  • 1 handful Baby spinach
  • ⅓ cup Parmigiano Reggiano cheese grated

Instructions
 

Cooking Instructions

  • Heat olive oil in your pressure cooker insert over medium heat till it’s warm and shimmery.
  • Add sliced garlic and sauté just til it gets fragrant, about 1 to 2 minutes.
  • Toss in cherry tomatoes and a pinch of salt. Cook for 5 to 7 minutes until softened.
  • Add the spaghetti into the pan and pour in the boiling water carefully.
  • Stir and make sure pasta doesn’t stick. Cook until al dente and water mostly evaporates, about 10 to 12 minutes.
  • Stir in baby spinach and wilt for 2 minutes.
  • Remove from heat and sprinkle with grated Parmigiano Reggiano cheese. Toss gently.
  • Serve warm and enjoy!

Video

https://youtube.com/watch?v=N5rYrSPBfrA%3Ffeature%3Doembed

Notes

You can store leftovers in an airtight container in the fridge up to 3 days. Freeze in safe tubs, thaw overnight before reheating. For meal prep, cook pasta just under al dente and combine spinach and cheese later for best results.