Citrus Poblano Pasta

I have been on a poblano kick lately. I don’t know if it is because they are so darn good, they have kept the poblanos stocked at my local grocer, they look absolutely gorgeous or it’s the pregnancy. Honestly, it is probably a combination of all of the above and then some. Since my addiction has lead to my crisper being filled to the brim with these peppery delights I have made it my mission to create some new recipes to help me enjoy them.

This pasta did it. Oh yes it did.

And this pasta could not be more simple. I use organic wheat penne as my base. For the veggies I combined diced poblano, leeks and yellow squash in a pan with a bit of coconut oil. Once the veggies were sautéd and tender, I tossed in some halved cherry tomatoes and topped it all with salt and pepper.

To dress it? A simple lemon vinaigrette that was heavy on the black pepper and a touch of lemon zest for an extra citrus kick. A bit of parsley helped bring out more of that fresh flavor and made these photos pop. I mean let’s be real, sometimes you just need to add something for the photos and luckily this addition was as delicious as it was gorgeous.


Citrus Poblano Pasta

Serves 4

Prep: 15 minutes

Cook: 15 minutes



1 tablespoon coconut oil

1 poblano, diced

1 cup leeks, sliced thinly

1 medium yellow summer squash, diced

1 cup cherry tomatoes, halved

salt and pepper to taste

3 cups penne pasta, cooked

* lemon zest

Citrus Vinaigrette

1 lemon, juiced

1/3 cup olive oil, or more to taste

salt and pepper to taste


In a sauté pan on medium heat add coconut oil. Once hot, add poblano, leek and squash. Sauté until leeks are caramelized and tender. Add tomatoes and sauté for another minute.

Toss cooked pasta in with veggies and stir until dish is heated through.

Meanwhile, in a bowl combine ingredients for vinaigrette. Whisk until emulsified, then remove pasta from heat and dress. Sprinkle with additional black pepper and lemon zest. Enjoy warm.



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