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pablo pasta

(1 rating)
hoerlel avatar
Recipe by
Lucille Hoerle
@hoerlel
Summit, NY

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.

(1 rating)
yield 4 serving(s)
prep time 20 Min

Ingredients For pablo pasta

  • 1 lb
    rigatoni pasta, cooked aldente
  • 1
    small onion, sliced
  • 2
    green peppers cut into strips
  • 6 oz
    sliced zucchini
  • 2
    crushed cloves of garlic
  • 1 tsp
    oregano
  • 1 tsp
    salt
  • 1 pt
    sliced cherry tomatoes
  • 6 oz
    monteray jack cheese

How To Make pablo pasta

  • 1
    Add 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
  • 2
    Add sliced cherry tomatoes and heat until softened. Mix hot pasta with the vegetables and cubed Monteray Jack cheese. Serve.
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