Poblano Rigatoni

• 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

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.

rigatoni pasta, onion, chiles, zucchini, oregano, grape tomatoes, cheese

Taken from www.food.com/recipe/poblano-rigatoni-351689 (may not work)