Italian rotini veggie stew

Edit: For some reason, tonight's recipe turned out a little watery--maybe the added cherry tomatoes are to blame. Either way, I stirred in 8-oz of tomato paste to thicken it a bit. The result was lovely.

I made up this recipe last week. Tonight I made it for the third time at the request (demand? hehe) of my family.

It takes one pot if you have an 8-Qt Instant Pot and takes just 15 minutes start to finish.

I think that it is the recipe I am most proud of so far because it is affordable, filling, healthy, fast, and delicious!

Saute on high until slightly translucent and tender using Instant Pot (8-quart)

2 medium white onions (about 4 cups)

4 very large zucchini or 6 medium (about 8 cups)

(Do yourself a favor and invest in a Fullstar 4-in-1 chopper. Chopping took just a minute or two for all of the above, and everything was perfectly uniform).

Add

4 cups water

1 pound of whole wheat rotini

1 25-ounce bottle of fat-free pasta sauce

1 28-ounce can of crushed fire roasted tomatoes

1 cup fresh tomatoes (optional. I had some heirloom cherry tomatoes, so I added them for more of a homemade flavor profile)

1 T minced garlic

1 T Italian seasoning blend

½ t salt

½ t red chili flakes

Stir all very well.

Change setting to pressure cooking on high. Set for five minutes. Manual release.

Add 10 oz. fresh baby spinach

Directions at facebook.com

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