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: 30 mins
• 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

1. Heat large covered saucepot of salted water to boiling. Add pasta.
2. 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.
3. Drain pasta. In serving bowl, toss pasta with veggies and cheese.