pablo pasta
(1 RATING)
This is another recipe that I have been making for so many years that I cannot remember where it came from. It is a tummy warmer and we really enjoy it especially when the garden is producing fresh vegetables.
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prep time
20 Min
cook time
method
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yield
4 serving(s)
Ingredients
- 1 pound rigatoni pasta, cooked aldente
- 1 - small onion, sliced
- 2 - green peppers cut into strips
- 6 ounces sliced zucchini
- 2 - crushed cloves of garlic
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 pint sliced cherry tomatoes
- 6 ounces monteray jack cheese
How To Make pablo pasta
-
Step 1Add onion and peppers to two tbsp. olive oil and char using non stick pan at medium high heat for 7 minutes. Add 6 oz. sliced zucchini, cover and cook for 3 minutes. Add the garlic, oregano and salt
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Step 2Add sliced cherry tomatoes and heat until softened. Mix hot pasta with the vegetables and cubed Monteray Jack cheese. Serve.
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