Today is mine and Zach's 2-year anniversary! Woop Woop!!! He makes my life so rich and delicious, I can't imagine going without him. He makes the world go 'round.
He made us a delicious dinner tonight!
4 servings rigatoni pasta
Salt for water
1 tablespoon(s) olive oil
3 poblano chiles, or 2 large green peppers per recipe, cut into 1/4-inch strips
1 small onion, cut into 1/4-inch slices
2 small (about 6 ounces each) zucchini, cut into 1/4-inch slices
2 clove(s) garlic, crushed with garlic press
teaspoon(s) dried oregano, crushed
1 pint(s) grape or cherry tomatoes
1 pint button mushrooms, sliced
Heat large, covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat. Add chiles and onion; cook until lightly charred and tender-crisp, about 7 minutes. Add zucchini and mushrooms; cover and cook 3 minutes. Add garlic, oregano, and 1 teaspoon salt; cook 30 seconds. Stir in tomatoes; cover and cook until slightly softened.
Drain pasta. In serving bowl, toss pasta with vegetables.
Seriously good stuff going on here!!! Thanks to Good Housekeeping for the recipe, which originally had cheese and no mushrooms. :) Zach keeps me honest on dairy. lol