Cream of the Crop Recipe Week 15: Pasta with Poblano Peppers and Cherry Tomatoes

 

Pasta with Poblano Peppers and Cherry Tomatoes

A healthy and delicious dinner in 20 minutes!   

Ingredients
2 tbsp olive oil
1-2 poblano peppers, seeded and chopped
3 garlic cloves, sliced
1 pint cherry tomatoes, halved
kosher salt
pasta of your choice
optional toppings: feta cubes, labneh, any cheese from your share, fresh parsley, fresh oregano, olives, za’atar.

Step 1. 
Fill a pasta pot with water, add kosher salt and bring to a boil. Meanwhile, heat the oil in a pan, add the poblano pepper, garlic and a little salt, and cook over low for 10 minutes.

Step 2.
Add the tomatoes and cook over low heat for 10 minutes. Meanwhile, cook the pasta according to the package instructions. 

Step 4.
Scoop tomatoes and peppers over the pasta on each plate. Serve with optional toppings on the side. 

Tip: Double the peppers and garlic, and after step 1 place half of it in a jar in the fridge. You can use this in salads, scrambled eggs, and sauces throughout the week.