Kitchen Sink One Pot Pasta
Serves: 4 to 6
Ingredients
PreparationIngredients
- 6 to 8 ounces penne pasta (or your favorite shape) Add to list
- 3 tablespoons olive oil Add to list
- 4 cloves garlic, chopped Add to list
- 1 shallot, peeled and sliced Add to list
- 5 to 6 miniature sweet peppers, cut in half and seeded Add to list
- 2 cups chopped chard or kale Add to list
- 1/2 cup toasted chopped walnuts Add to list
- 1 cup coarsely chopped basil leaves Add to list
- 1/2 cup grated Parmesan cheese Add to list
- 1/2 to 3/4 cup chèvre cheese Add to list
- 1/2 cup vegetable or chicken stock Add to list
- Salt and freshly cracked black pepper Add to list
Local vegetables in season (optional)
- Asparagus: April to June Add to list
- Spring peas: June to July Add to list
- Tomatoes: July to October Add to list
- Green beans: July to September Add to list
- Broccoli: June to October Add to list
- Eggplant: August to October Add to list
Also try
- Chopped, toasted hazelnuts Add to list
- Pitted kalamata olives Add to list
- Italian sausage Add to list
Preparation
In a heavy pot, cook the pasta in a large amount of salted water until just al dente (about 10 minutes). Drain and set aside.
Place the pot back on the stove over medium heat. Pour in the olive oil and heat it until the surface begins to move. Stir in the garlic, shallots and sweet peppers and cook for 3 to 4 minutes or until the peppers are crisp-tender. Add the greens and walnuts and cook for 1 minute more.
Stir in the warm pasta, the basil, the cheeses and the stock to make a creamy sauce around the pasta. Cook, stirring, to heat through. Season with salt and pepper. Serve garnished with grated Parmesan and sprigs of fresh basil.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on February 20, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
Comments
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Nutrition information on recipes
We are looking into software that will allow us to have nutrition information not only for our recipes but also all of our deli prepared foods. We've had difficulty with off the shelf software as it does not recognize many of our name brand ingredients and/or condiments, such as special oils, veganaise and more.
We are aware that this is a missing and integral part of our offering. We hope to have something soon.
Thanks.
February 23, 2010 at 03:38 PM — Laurie Albrecht
swee peppers
Hi - just wanted to ask why sweet peppers are included in this "seasonal" recipe? I'm well aware that sweet peppers are growing somewhere in the world all of the time but to include sweet peppers in one's diet in March in the Pacific NW is to also include a large amount of fossil fuel usage and is in fact to be eating this particular food out of season. Sweet peppers will be in season in our neck of the woods usually from the end of July to late October. The current PCC advertisement also includes a "seasonal" recipe that calls for sweet peppers. The usage of these out-of-season ingredients in so-called "seasonal" recipes casts a shadow of doubt on PCC's commitment to "Local, Seasonal, Organic" food. Just curious why these are being used?
March 05, 2010 at 12:46 PM — wdavidrice
Sweet Peppers
Hi, I’m the chef who designed this recipe. Thank you so much for your interest and comments! You are so very right about the sweet peppers. I am completely guilty of falling victim to my artistic side. Originally the recipe just utilized the fabulous variety of greens and wonderful local shallots available at that wintery season. However, since I developed this recipe for our television segment on Gardening with Ciscoe, (as I was touring our glorious produce department the morning before the shoot,) I fell in love with the look the peppers splashed for the camera! I will revise the name of the recipe and also include some further information on the timing of the seasonal variations mentioned at the end of the recipe. Have a wonderful day! Lynne Vea
March 08, 2010 at 01:23 PM — lynnevea
Nutrition
I was wondering why your recipes do not include nutrition information?
Thank you
February 22, 2010 at 12:30 PM — pelageya