Poblano Rigatoni

Name: Poblano Rigatoni
Ingredients: 16 ounces rigatoni pasta; 1 small onion, cut into 1/2 inch slices; 3 poblano chiles, cut into 1/2 inch strips; 2 small zucchini, cut into 1/2 inch slices; 12 teaspoon dried oregano, crushed; 1 pint grape tomatoes; 4 ounces monterey jack cheese, cut into 1/2 inch dice

7 ingredients

8 steps

Ingredients

16 ounces rigatoni pasta
1 small onion, cut into 1/2 inch slices
3 poblano chiles, cut into 1/2 inch strips
2 small zucchini, cut into 1/2 inch slices
12 teaspoon dried oregano, crushed
1 pint grape tomatoes
4 ounces monterey jack cheese, cut into 1/2 inch dice

Directions

1

Heat large covered saucepot of salted water to boiling.
2

Add pasta.
3

Meanwhile, in non-stick 12-inch skillet, heat oil over med-high heat.
4

Add chiles and onion; cook until lightly charred and tender crisp, about 7 minute Add zucchini; cover, cook 3 minute Add garlic, oregano, and 1 tsp salt.
5

Cook 30 seconds.
6

Stir in tomatoes; cover and cook until slightly softened.
7

Drain pasta.
8

In serving bowl, toss pasta with veggies and cheese.