Poblano Pasta

This was a nice and yummy vegetarian dish.  The peppers were tasty and fresh and it was a nice mix of vegetables.  I struggled with the tomatoes because I don't like them, but it was a nice way to get some veggies in our pasta.  Again, from the Good Housekeeping Vegetarian Cookbook.

Ingredients:

16 ounces pasta

1 tablespoon olive oil

3 poblano chiles or 2 large green peppers, cut into 1/2 inch strips

1 small onion, cut into 1/2 inch thick slices

2 small zucchini, cut into 1/2 inch thick slices

2 garlic cloves, crushed

1/2 teaspoon dried oregano

1 teaspoon salt

1 pint grape of cherry tomatoes

4 ounces Monterey jack cheese ( we used mozzarella)

1.) in large saucepot, cook pasta as labeled

2.) Meanwhile, in nonstick 12 inch skillet, heat oil over medium high heat until hot.  Add chiles and onion; cook until lightly charred and tender-crisp, about 7 minutes.  Add zucchini; cover and cook 3 minutes.  Add garlic, oregano, and salt; cook 30 seconds.  Stir in tomatoes; cover and cook until slightly softened.

3.) Drain pasta.  Toss pasta with vegetables and cheese.