• 6servings
  • 25minutes

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Nutrition Info . . .

VitaminsA, C, P
MineralsZinc, Silicon, Calcium, Potassium, Iron, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large onion, thinly sliced (2 1/4 cups)

  2. 1/2 pound fresh poblano chiles, stemmed, seeded, and thinly sliced lengthwise

  3. 2 tablespoons olive oil

  4. 1 cup chopped bottled roasted red peppers

  5. 1 pound ziti or penne

  6. 1 tablespoon chopped canned chipotles in adobo

  7. 1 1/2 cups sour cream

  8. 1 cup chopped scallions (about 1 bunch)

  9. 1/4 cup chopped cilantro

  10. raw green (hulled) pumpkin seeds ( pepitas ), toasted

Instructions Jump to Ingredients ↑

  1. Cook onion, poblanos, and 1/2 teaspoon salt in oil in a heavy medium pot over medium heat, covered, stirring occasionally, until onion is golden, 8 to 10 minutes. Add red peppers and cook, stirring occasionally, until onion is tender, 2 to 3 minutes.

  2. Meanwhile, cook ziti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain ziti.

  3. While ziti cooks, purée chipotles with sour cream in a blender.

  4. Add purée to onion mixture with scallions, cilantro, 1/4 cup cooking water, and 1/2 teaspoon salt and bring to a simmer, stirring. Add ziti and toss, moistening with additional cooking water if desired. Season with salt.


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