Kitchen Sink One-Pot Pasta

Kitchen Sink One-Pot Pasta

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  • 6 to 8 ounces penne pasta (or your favorite shape)
  • 3 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 shallot, peeled and sliced
  • 5 to 6 miniature sweet peppers, cut in half and seeded
  • 2 cups chopped chard or kale
  • 1/2 cup toasted chopped walnuts
  • 1 cup coarsely chopped basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 to 3/4 cup chèvre cheese
  • 1/2 cup vegetable or chicken stock
  • Salt and pepper, to taste

Local vegetables in season (optional)

  • Asparagus: April to June
  • Spring peas: June to July
  • Tomatoes: July to October
  • Green beans: July to September
  • Broccoli: June to October
  • Eggplant: August to October

Also try

  • Chopped, toasted hazelnuts
  • Pitted kalamata olives
  • Italian sausage


In a heavy pot, cook 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 oil and heat until the surface begins to move. Stir in garlic, shallots and sweet peppers and cook for 3 to 4 minutes or until peppers are crisp-tender. Add greens and walnuts and cook for 1 minute more.

Stir in pasta, basil, cheeses and stock to make a creamy sauce. Cook, stirring, to heat through. Season with salt and pepper. Serve garnished with grated Parmesan and sprigs of fresh basil.

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