Al Bronzo Mezzi Rigatoni with Pesto & Roasted Vegetables – Barilla

Al Bronzo Mezzi Rigatoni with Pesto & Roasted Vegetables – Barilla

Prep Time

20 minutes

Cook Time

15 minutes

Total Time

35 minutes

Yields

7

Directions

  1. Pre-heat your oven to 425 °F. Bring a large pot of water to a boil
  2. 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
  3. Cook pasta according to package directions
  4. Meanwhile, in a large bowl add pesto and ½ cup of pasta cooking water and stir to combine
  5. Drain pasta and toss with the sauce, vegetables, and cherry tomatoes
  6. Garnish with basil and cheese

Ingredients

  • 1 box of Barilla Al Bronzo Mezzi Rigatoni pasta
  • 1/2 jar Barilla Rustic Basil Pesto
  • 2 tbsp extra virgin olive oil
  • 1 onion, small diced
  • 3 zucchini, sliced half moon
  • 1 bunch of asparagus, diced
  • 1 pint of cherry tomatoes, halved
  • 1/2 cup Parmigiano-Reggiano cheese, shredded
  • 10 basil leaves, sliced
  • Salt and black pepper to taste