Rigatoni and Vegetables

Rigatoni and Vegetables

Ingredients

• 1/2 box (16 oz) rigatoni pasta
• 1 Tablespoon olive oil
• 1 large green pepper cut in 1/2 inch strips
• 1 small onion
• 1 zucchini cut into 1/2 inch slices
• 2 cloves garlic crushed with garlic press
• 1/2 teaspoon oregano
• 1 teaspoon salt
• 1 pint cherry tomatoes
• 4 ounces Monterey Jack Cheese into 1/2 inch dice

Directions

1. Cook pasta
2. Meanwhile heat oil over medium high heat in a nonstick 12" skillet.  Add pepper and onion and cook until lightly charred and tender, about 7 minutes.
3. Add zucchini and garlic, cover and cook 3 minutes.
4. Add oregano, salt and cook 30 seconds.  
5. Stir in tomatoes and cook until slightly softened.
6. Drain pasta.  In serving bowl, toss pasta with vegetables and cheese.

Ken and I both thought it very good and tasty.  Good flavor.
Happy eating  🍽