Kitchen Sink One-Pot Pasta
Serves: 4 to 6
- 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
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.