Al Bronzo Mezzi Rigatoni with Pesto & Roasted Vegetables – Barilla
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Yields
7
Directions
- Pre-heat your oven to 425 °F. Bring a large pot of water to a boil
- Toss the vegetables in olive oil and season with salt and pepper, place onto a sheet tray and roast in the oven for 15 minutes or until slightly golden and cooked through. Remove from the oven and set aside
- Cook pasta according to package directions
- Meanwhile, in a large bowl add pesto and ½ cup of pasta cooking water and stir to combine
- Drain pasta and toss with the sauce, vegetables, and cherry tomatoes
- Garnish with basil and cheese
Ingredients
- 1 ea box of Barilla Al Bronzo Mezzi Rigatoni pasta
- 1/2 jar ea Barilla Rustic Basil Pesto
- 2 tbsp ea extra virgin olive oil
- 1 ea onion, small diced
- 3 ea zucchini, sliced half moon
- 1 ea bunch of asparagus, diced
- 1 ea pint of cherry tomatoes, halved
- 1/2 cup ea Parmigiano-Reggiano cheese, shredded
- 10 ea basil leaves, sliced
- Salt and black pepper ea to taste