I made this tonight. Did it all on sear/sauté tho so took a bit longer than your method Louise. It was delicious. Thank you for all your advice and recipes. Greetings from wintry Scotland ❄️!
Not sure you will see comment this far out? I made your pot roast tonight, it was easy and really good! just wondering ? has anyone ever told you, that you look just like Alisa Silverstone? you are a great inspiration for me and A beautiful person as well, thank you.
Tried this last night. Diced up some squash and zucchini and followed your advice on the written recipe about waiting to add at the end. Sauteed on low/medium for a few minutes with the spinach and turned out perfect. Thanks for another great recipe!
sorry to be so offtopic but does someone know a tool to log back into an Instagram account? I somehow lost my account password. I appreciate any tips you can offer me.
Made this tonight. It was sooooo delicious! I’m not a big fan of garlic but I even liked it in this dish! Thank you for all the hard work you do to bring these dishes to us that makes us look like rock stars in the kitchen.
I had no experience with using a pressure cooker, but with these recipes, I have really enjoyed using it: partly because when I screw up, little time has been wasted and have time for my second and successful attempt. Thank you for what you do.
OMGosh this was so good! Only thing I did different was add fresh mushrooms when I added the tomatoes and baby spinach, and it was perfect! Definitely a favorite. I just got my Ninja Foodi and I really enjoy your recipes and tutorial videos, thank you Louise!
This was soooooo good. You were right. The garlic is not strong in this dish. I love garlic so I added a little garlic powder at the end. Next time I will add a few more cloves. The peppers added a nice sweetness. I am looking forward to trying more of your recipes . I gave signed up for all of your social media and newsletters. Thank you very much!
This looks so delicious! I have never used the Minor’s brand before but when I’m using better than bullion I always add a little bit of hot water to it to dissolve it and then add the rest of the water. I can’t wait to make this, thank you Louise😃❤️
Hiya Louise, I was wondering if this recipe could be doubled? My husband and I love this dish and I want to have our grandson and his family over to try this. Also I use spaghetti because angel hair is hard for me to find. Thanks 😊
Louise, I did this and the family went wild. :D I added shrimp and instead of just letting that be in for pressure cooker, needed to sear those up instead. Just slightly changed recipe up but the whole core of recipe there and just phenomenol. Thanks.
You seared the shrimp and then also put them under pressure? In a previous video, I think she mentioned that thawed shrimp would overcook under pressure. I love the idea of adding the shrimp. I'm just nervous about how to cook them
This looks really good I’m trying this recipe tonight but o couldn’t father variety cherry tomatoes only the red ones I hope mine turn as good as yours looked. Thank you for your time posting your videos. It really has helped me learn how to cook deliciously
Well I just learned you can sit it at 00 minutes I didn't know that! I love this recipe you could add all kinds of things to it, like marinade artichokes or capers and some chicken or pancetta to give it some protein.
I made this with 1 pound of bowtie pasta (4 min under pressure), along with violife mozzarella and extra raw garlic at the end and it was delicious! :)
8:06 I'm so glad you mentioned something about the button color here!. I've been so confused why my Ninja button is silver yet every video and picture I've seen online it is red (and even my manual says it is red). I started to wonder if I was missing a component.
Great recipe however I had to pressure cook twice with zero minutes time to make pasta cooked. I used spaghetti pasta and cooked 1/2 portion (for 2 ppl). It was worth because it came out so good that I going to prepare this dish again and again. THANK YOU 😋
Gald you liked it. Spaghetti takes longer to cook than Angel Hair and also the time to pressure is less because you have less volume in the pot. Next time try to PC 3 minutes and see how it goes. You can usually find all that information in my written posts on my website to avoid issues when you change things: thesaltedpepper.com
I love to binge watch you videos. I always notice your Parmesan cheese block. Where do you find it and do you store it in the fridge or elsewhere? I have heard different things.
Made this tonight and it is so good. Husband just loved it too! Since there is just the 2 of us there is quite a bit left over. Can it be reheated somehow to taste as good as just made?
Yes, you can even freeze it and reheat it in the Foodi. Steam is the best option. Just put it in a covered dish with 2 cups of water in the inner pot and steam until heated through. 10-15 minutes if thawed and 20 or so if frozen.
The Salted Pepper thanks I’ll try that. Just want to also say how much we enjoy your great recipes especially the spaghetti and the Mexican shredded chicken and now this lemon garlic pasta.
I would add it at the end if it's thawed and just toss it and let the residual heat cook the shrimp. If they are frozen, you can try adding before the PC time.
Looks delicious as always Louise!! Silly question, would the pressure time still be 0 if using different vegetables like broccoli or zucchini/squash? As long as they are cut on smaller side I assume? Thank you!
Would I need to adjust anything if I omitted the pasta. It looks like the starch from the pasta helps to thicken the sauce.. I would like to add zoodles in the end. What adjustments would you suggest.
Found this recipe and we make this weekly now ❤. Would you let me know what I need to do to double this recipe… more liquid for 16 oz of pasta? Longer pressure cooker time? Please help.
You will need more liquid, but don't increase the PC time. The time to pressure will be longer because of more volume, but I think you will be okay with zero minutes of PC time.
What salt container is that? I’ve seen you using those pretty wooden looking containers and they are so cute! Do you have a link for where you got them?
I haven't, but I don't see why it wouldn't work. Gluten free pasta might cook a little quicker, so you might want to use spaghetti noodles instead of angel hair.
There are times my red button won’t pop up and I have to press down and turn it real hard for it to set. Is there a fix for that? I would hate to set it and walk off just to return and find that the red button never popped up to allow the timing feature to start the Pressure Cooking.
I would check your silicone ring and make sure it is seated all the way in and that it is not damaged in anyway. Also, clean the lid really well and remove the silver cap on the underside to make sure nothing is blocking it.
@@TheSaltedPepper thanks Louise. Appreciate that you reply so quick with all you have going on. Did the spaghetti recipe. Yummmmm. Made it with beef/turkey meatballs.
This dish is amazing! Cassidy (15) made it & her & I ate double portions. So light & refreshing. Thank you
This looks so good! I am having a guest for dinner this evening who is a vegetarian I am going to try this recipe thank you!
Just made this dish AGAIN and it did not disappoint. My friends came over for dinner and they enjoyed it just as much ❤😊
I can almost smell this! It looks amazing, & so easy! That lemon was huge & so nice!
Enjoy!
I made this tonight. Did it all on sear/sauté tho so took a bit longer than your method Louise. It was delicious. Thank you for all your advice and recipes. Greetings from wintry Scotland ❄️!
I'm so glad you enjoyed it!
Not sure you will see comment this far out? I made your pot roast tonight, it was easy and really good! just wondering ? has anyone ever told you, that you look just like Alisa Silverstone? you are a great inspiration for me and A beautiful person as well, thank you.
Tried this last night. Diced up some squash and zucchini and followed your advice on the written recipe about waiting to add at the end. Sauteed on low/medium for a few minutes with the spinach and turned out perfect. Thanks for another great recipe!
I'm so glad you enjoyed it!
Love! Looks like another winner! After making many of your recipes.... my hubby says “Thank you!”
Love that!
sorry to be so offtopic but does someone know a tool to log back into an Instagram account?
I somehow lost my account password. I appreciate any tips you can offer me.
Made this tonight. It was sooooo delicious! I’m not a big fan of garlic but I even liked it in this dish! Thank you for all the hard work you do to bring these dishes to us that makes us look like rock stars in the kitchen.
That's wonderful! Thank you so much!
I had no experience with using a pressure cooker, but with these recipes, I have really enjoyed using it: partly because when I screw up, little time has been wasted and have time for my second and successful attempt. Thank you for what you do.
I'm glad you are enjoying the recipes and the pressure cooker!
looks delicious Louise
thx for all you do
It's really delicious! I could eat this every day, but I'm eating low carb! LOL
OMGosh this was so good! Only thing I did different was add fresh mushrooms when I added the tomatoes and baby spinach, and it was perfect! Definitely a favorite. I just got my Ninja Foodi and I really enjoy your recipes and tutorial videos, thank you Louise!
Thank you so much and I'm thrilled that you liked it!
Best pasta dish ever!!! Thank you, Louise! I feel like a chef!
I'm so glad you enjoyed it!
This was absolutely divine! We used wholemeal spaghetti and just increased the time ❤️
Wonderful!
This was soooooo good. You were right. The garlic is not strong in this dish. I love garlic so I added a little garlic powder at the end. Next time I will add a few more cloves. The peppers added a nice sweetness. I am looking forward to trying more of your recipes . I gave signed up for all of your social media and newsletters. Thank you very much!
Thank you so much! Welcome to our family of food lovers!
Louise, dip your measuring spoon into water before measuring the vegetable, chicken, beef broth concentrate and it won't stick to the spoon.
Thank you for that tip! I have never thought of that!
This looks so delicious! I have never used the Minor’s brand before but when I’m using better than bullion I always add a little bit of hot water to it to dissolve it and then add the rest of the water. I can’t wait to make this, thank you Louise😃❤️
Hiya Louise, I was wondering if this recipe could be doubled? My husband and I love this dish and I want to have our grandson and his family over to try this. Also I use spaghetti because angel hair is hard for me to find. Thanks 😊
Since you are using spaghetti, you should be able to double it.
Thank u for this.. 1 pot cooking. Looks delicious!
Hope you enjoy it!
Made this for dinner tonight, it was delicious! Thank you!
Glad you liked it!!
That looks absolutely gorgeous! I would also love to see your take on a potato soup recipe! Future video perhaps?
Definitely!!
THAT looks like my kind of meal!
It's delicious!
It’s in my foodi ninja right now and smells soooo amazing
Louise, I did this and the family went wild. :D I added shrimp and instead of just letting that be in for pressure cooker, needed to sear those up instead. Just slightly changed recipe up but the whole core of recipe there and just phenomenol. Thanks.
Yay! I'm so glad you enjoyed it!
You seared the shrimp and then also put them under pressure? In a previous video, I think she mentioned that thawed shrimp would overcook under pressure. I love the idea of adding the shrimp. I'm just nervous about how to cook them
@@heinyml no only pressure. I meant should have only seared the shrimp separately
Thank so much for this recipe going try this
My pleasure 😊
Just tried it today.... Amazing! Added some chicken for added protein.
Fantastic!
Looks amazing! Hope you guys are doing well. Miss our chats. Give Jeff a squeeze. Take care
Thanks CJ! We are doing great, busy as can be, but great! Hope all is well with you and the family!
Yum yum yum! looks great nice cook thanks for all the good receipts
Glad you like them!
I used this recipe but substituted gluten free ramen noodles for the angel hair pasta. It was FANTASTIC!!!
Wonderful!
This dish look amazing!! love it!!
Thank you 😋
This looks really good I’m trying this recipe tonight but o couldn’t father variety cherry tomatoes only the red ones I hope mine turn as good as yours looked. Thank you for your time posting your videos. It really has helped me learn how to cook deliciously
Hope you enjoyed it!
The Salted Pepper it was amazing I loved it I can actually tell my friends I can cook some amazing pasta. 🙏🙏❤️🙌
Well I just learned you can sit it at 00 minutes I didn't know that! I love this recipe you could add all kinds of things to it, like marinade artichokes or capers and some chicken or pancetta to give it some protein.
Yes, absolutely! It would be great with shrimp or like you said, change the flavor profile with capers.
Ooh looks FAB!!!
It's so yummy!
I made this with 1 pound of bowtie pasta (4 min under pressure), along with violife mozzarella and extra raw garlic at the end and it was delicious! :)
I'm so glad you enjoyed it!
Wonderful and easy recipe. Looks fantastic. Wish I had a “smell a vision”
Thank you so much
our diner for tonight, thanks 👌👌👌
Hope you enjoy it!
@@TheSaltedPepper it was yummy thank you
I made this dish today so delicious thank you
Glad you liked it!
Oh my goodness! This was so good!!! Thank you so much for this recipe. I just subscribed 😋
Thanks so much! 😊 Glad you enjoyed it!
Yum. It looks delicious. Have to try it. Hugs!
Hope you enjoy it!
8:06 I'm so glad you mentioned something about the button color here!.
I've been so confused why my Ninja button is silver yet every video and picture I've seen online it is red (and even my manual says it is red).
I started to wonder if I was missing a component.
Happy to help!
Fabulous.
Thank you!
Thank you so much for sharing this recipe; it came out perfect with angle hair pasta!
That looks Soooo good! Can't wait to try it! Ms. Louise, do we do anything different if we have the 8 quart pot?
Not usually, you can use the same instructions for the 8 qt with most recipes.
I made this dish, although I cheated a little by adding left over Barbecue ribs and extra Parmesan cheese. It was very good. Thanks.
That is an interesting addition (bbq ribs), I'm glad you enjoyed it! Nothing wrong with extra cheese either!
Looks so good. The problem is I have no self control 😂
Trust me... I know the feeling!
Great recipe however I had to pressure cook twice with zero minutes time to make pasta cooked. I used spaghetti pasta and cooked 1/2 portion (for 2 ppl). It was worth because it came out so good that I going to prepare this dish again and again. THANK YOU 😋
Gald you liked it. Spaghetti takes longer to cook than Angel Hair and also the time to pressure is less because you have less volume in the pot. Next time try to PC 3 minutes and see how it goes. You can usually find all that information in my written posts on my website to avoid issues when you change things: thesaltedpepper.com
@@TheSaltedPepper Thank you for your tip, ❤ your recipes and tutorial videos 👏👏👏
I love to binge watch you videos. I always notice your Parmesan cheese block. Where do you find it and do you store it in the fridge or elsewhere? I have heard different things.
I store it in the fridge and buy it at Sam’s club. It isn’t anything fancy. 😊
Made this tonight and it is so good. Husband just loved it too! Since there is just the 2 of us there is quite a bit left over. Can it be reheated somehow to taste as good as just made?
Yes, you can even freeze it and reheat it in the Foodi. Steam is the best option. Just put it in a covered dish with 2 cups of water in the inner pot and steam until heated through. 10-15 minutes if thawed and 20 or so if frozen.
The Salted Pepper thanks I’ll try that. Just want to also say how much we enjoy your great recipes especially the spaghetti and the Mexican shredded chicken and now this lemon garlic pasta.
Followed your Mexican shredded chicken recipe, it came out really good! How would you suggest adding shrimp to this recipe?
I would add it at the end if it's thawed and just toss it and let the residual heat cook the shrimp. If they are frozen, you can try adding before the PC time.
Looks Great - can you please post the recipe. Thanks Louise
It's posted!
Looks delicious as always Louise!! Silly question, would the pressure time still be 0 if using different vegetables like broccoli or zucchini/squash? As long as they are cut on smaller side I assume? Thank you!
Yes and I do go over that in the written post in a little more detail.
I have difficulty eating spaghetti style pasta. Can I use bow-ties or a similar pasta?
Yes, but your timing would be different and the vegetables might become too soft.
How long would you cook Thin spaghetti for. I don't have angel hair. I'm making this tonight. It's so delicious and easy. Thank You
I think I would still do zero minutes.
Is it possible to this in plain pasta?
Im curious
Boy, it’s amazing how the spinach reduces to almost nothing.
Yes, it is!
I must admit we are not fans of spinach and I was wondering whether this is essential to the recipe or what I could substitute.
Would I need to adjust anything if I omitted the pasta. It looks like the starch from the pasta helps to thicken the sauce.. I would like to add zoodles in the end. What adjustments would you suggest.
The entire recipe needs to be reworked for zoodles and I plan on doing that as soon as I can get some zucchini.
Looks great. Where did you get your pepper grinder.
A friend of my sister's made it for me.
Found this recipe and we make this weekly now ❤. Would you let me know what I need to do to double this recipe… more liquid for 16 oz of pasta? Longer pressure cooker time? Please help.
You will need more liquid, but don't increase the PC time. The time to pressure will be longer because of more volume, but I think you will be okay with zero minutes of PC time.
What salt container is that? I’ve seen you using those pretty wooden looking containers and they are so cute! Do you have a link for where you got them?
The are in my Amazon store under ideas for the kitchen: amazon.com/shop/thesaltedpepper
Do you think zucchini would taste good in this? Never had anything like this but seems like it would be good. :)
Yes, definitely! It would be great!
I have to admit... Not a single one of your recipes has disappointed at all for me!
I’m sure glad to hear that! 😁
Have you tried cooking this recipe with gluten-free pasta? it looks delicious
I haven't, but I don't see why it wouldn't work. Gluten free pasta might cook a little quicker, so you might want to use spaghetti noodles instead of angel hair.
How long would I cook if I wanted to use penne noodles instead?
I have boys and they are big eaters. I need to double this recipe, will the PC time stay the same?
Yes, the time would stay the same.
There are times my red button won’t pop up and I have to press down and turn it real hard for it to set. Is there a fix for that? I would hate to set it and walk off just to return and find that the red button never popped up to allow the timing feature to start the Pressure Cooking.
I would check your silicone ring and make sure it is seated all the way in and that it is not damaged in anyway. Also, clean the lid really well and remove the silver cap on the underside to make sure nothing is blocking it.
How much orzo and do you cook longer? I would rather make this with orzo. What about adding shrimp or chicken?
Here is a different version: thesaltedpepper.com/lemon-orzo-shrimp/
How to alter this to add raw shrimp???
I would add thawed, peeled shrimp at the end and fold it in. Close the lid and let it cook with the residual heat.
@@TheSaltedPepper thanks Louise. Appreciate that you reply so quick with all you have going on.
Did the spaghetti recipe. Yummmmm. Made it with beef/turkey meatballs.
Wow.. another awesome recipe!! Love your channel... Can you post a link for the recipe? Cannot seem to find it on your website ..
It's posted now! I was finishing it up yesterday morning. I hope you enjoy it!
This is for how many people?
did i miss the sauté step?
I’m not sure what you mean
I don't understand. How can it cook on no minutes???????🤔🤔🤔🤔
The time it takes to build pressure cooks the pasta most of the way and then it finishes in the sauce.
you do NOT break pasta....
LOL! You do if you want it to fit in the Ninja Foodi easier.