Poblano Rigatoni
"Yet another recipe taken from the cookbook that my boyfriend bought. I use 2 large peppers instead of poblano chiles, and I double the cheese. We like it muchhh better this way."
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
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
- 1⁄2 teaspoon dried oregano, crushed
- 1 pint grape tomatoes
- 4 ounces monterey jack cheese, cut into 1/2 inch dice
directions
- Heat large covered saucepot of salted water to boiling. Add pasta.
- Meanwhile, in non-stick 12-inch skillet, heat oil over med-high heat. 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. Cook 30 seconds. Stir in tomatoes; cover and cook until slightly softened.
- Drain pasta. In serving bowl, toss pasta with veggies and cheese.
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Reviews
-
I had some extra poblano peppers and they went to great use in this dish! We added a little more cheese and zucchini and it was delicious!
RECIPE SUBMITTED BY
I am a waitress and student and have only recently started cooking in the past year. I enjoy cooking and am here to share recipes.
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