What you need
Barilla bow tie pasta( Piccolini/Mini Farfalle): 1 ½ cup
Onion: ¾ cup (Chopped finely)
Red bell pepper: ½ cup (Chopped into cubes)
Potato: 1 small (Chopped into small cubes)
Green bell pepper: ½ cup (Chopped into small pieces)
Carrot: ½ cup (Chopped finely)
Zucchini: 1 cup (Chopped into fine cubes)
Tomato: 1 (Chopped finely)
Poblano pepper: 1 no( Roasted , peeled, deseeded and chopped)
Green onion: 3 no (Chopped both green and white parts)
Cumin powder: ½ teaspoon
Black pepper: ¼ teaspoon
Salt: ½ tablespoon
Italian seasoning: 1 teaspoon
Mozzeralla: 1/3 cup
Ricotta: 2 tablespoon
Olive oil: 1 tablespoon
How I made
First wash and wipe poblano pepper and fire roast them in stove until the skin becomes black in color. It takes about 1 minute on each side. Set aside. When it warm enough the touch, peel the skin of pepper and wash in the running water to remove if any parts of skin left. Carefully cut the top and remove the seeds and membrane. Finely chop the flesh into small pieces and set aside.
In a medium sauce pot heat 5 cup of water and when starts boiling add rest of the salt expect ½ teaspoon and the pasta. Stir gently. Return to boil. Cook Pasta unitl ‘’al dente. It took about 7 minutes. Remove and drain well and set aside.
In the mean time heat a skillet and add 1 tablespoon of oil and chopped onion fry them until they become translucent or change color it takes about 6 minutes. Then add all vegetables one by one and cook until everything become tender and done. To this add cumin powder, black pepper and Italian seasoning and stir 1 minute and switch off the flame. It takes about 10 minutes.
In a food processor or grinder add chopped poblano pepper and mozzarella and ricotta cheese and grind them into a fine paste.
Add stir fried vegetables and poblano cheese sauce to cooked pasta and until everything get combined well.
Enjoy warm as much you wish.