Poblano Rigatoni

1. 1

   Heat large covered saucepot of salted water to boiling.

2. 2

   Add pasta.

3. 3

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

4. 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. 5

   Cook 30 seconds.

6. 6

   Stir in tomatoes; cover and cook until slightly softened.

7. 7

   Drain pasta.

8. 8

   In serving bowl, toss pasta with veggies and cheese.

No additional tips available.