Kitchen Sink One-Pot Pasta recipe | PCC Community Markets

Ingredients

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