Creamy pasta always hits the spot, and this kicked up chipotle version is perfect for spice lovers!
In a pot of boiling salted water, cook rigatoni for about 10 minutes or until al dente. Drain and return to pot.
Meanwhile, in a large skillet, melt butter over medium-high heat. Sauté green onions, zucchini, squash, and garlic for about 8 minutes or until starting to become golden and soften. Stir in chipotle to combine.
Add cream, salt, and pepper; bring to a boil. Stir in rigatoni and parmesan cheeses and stir until well coated and cheese is melted. Sprinkle with parsley to serve.
Extra Spice Needed? No problem, look for Stonetown Artisan Smoked Chipotle Hot & Spicy cheese and substitute it for the cheddar.