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Instant Pot Orecchiette Pasta with Kale and Ricotta

This easy pasta dinner cooks in the Instant Pot or stove top. Serve the pasta with creamy whipped ricotta for an irresistible pasta dinner.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 servings
Calories: 527 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Orecchiette
  • 1 tablespoon olive oil
  • 2 cups kale stems removed and chopped
  • 2 garlic cloves minced
  • 1/2 teaspoon fresh thyme leaves
  • 2 cups water
  • 2 cups milk (use whole milk for creamiest consistency)
  • 16 ounces dried orecchiette
  • 1 teaspoon kosher salt
  • 1 cup grated parmesan
For the Whipped Ricotta
  • 1 cup ricotta cheese
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • lemon juice for serving

Instructions

To make the Orecchiette
    Cup of Yum
  1. Heat the Instant Pot using the Saute function. Add the olive oil and allow it to heat for one minute.
  2. Add the kale and cook, stirring occasionally, until the kale has softened slightly - about 5 minutes.
  3. Add the garlic and thyme and cook for an additional minute.
  4. Add the water, milk, orecchiette and salt to the pot. Stir gently. Attach the lid and ensure the valve is in the "sealing" position. Set the Instant Pot to Pressure Cook - Manual for 4 minutes.
  5. Carefully release the pressure manually by using a wooden spoon to switch the valve to the "venting" position. Be very careful because the steam is hot.
  6. Stir in the Parmesan and set aside until ready to serve.
To make the Whipped Ricotta
  1. Add the ricotta, olive oil and salt to the bowl of a food processor and process on high for 4 to 5 minutes, or until the ricotta is light, fluffy and smooth. To serve, smear the ricotta on the plate and top with the pasta. Top with a squeeze of fresh lemon juice, if desired.

Notes

  • STOVE TOP INSTRUCTIONS
  • To make this recipe on the stove top, cook the pasta in a large pot of boiling water according to package instructions.
  • Sauté the olive oil and kale in a skillet until slightly softened. Stir in the garlic and thyme then remove from the heat and set aside.
  • When the pasta is done cooking, stir in the kale and prepare the whipped ricotta.
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  • SUBSTITUTIONS
  •  
  • STORAGE
  • Store leftovers in a sealed container in the refrigerator for up to 3 days.
  • Pasta: Orecchiette pasta is the preferred type of noodle for this dish. However, similar types of small noodles work too such as penne, fusilli or shells.
  • Kale: Tuscan or standard kale works great in this recipe.
  • Liquids: This recipe uses a combination of water and milk to cook the pasta. You can substitute with all water if you prefer.
  • Thyme: Fresh thyme is preferred, but you can substitute with 1/4 teaspoon dried thyme.

Nutrition Information

Calories 527kcal (26%) Carbohydrates 64g (21%) Protein 24g (48%) Fat 19g (29%) Saturated Fat 9g (45%) Trans Fat 1g Cholesterol 44mg (15%) Sodium 924mg (39%) Potassium 454mg (13%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 2698IU (54%) Vitamin C 27mg (30%) Calcium 417mg (42%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 527

% Daily Value*

Calories 527kcal 26%
Carbohydrates 64g 21%
Protein 24g 48%
Fat 19g 29%
Saturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 44mg 15%
Sodium 924mg 39%
Potassium 454mg 10%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 2698IU 54%
Vitamin C 27mg 30%
Calcium 417mg 42%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.