Creamy Chipotle Summer Squash Pasta

Step 1

In a pot of boiling salted water, cook rigatoni for about 10 minutes or until al dente. Drain and return to pot.

Step 2

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.

Step 3

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.