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Barilla® Al Bronzo™ Mezzi Rigatoni Pesto Vegetable PastaBarilla® Al Bronzo™ Mezzi Rigatoni Pesto Vegetable Pasta
Barilla® Al Bronzo™ Mezzi Rigatoni Pesto Vegetable Pasta

Barilla® Al Bronzo™ Mezzi Rigatoni Pesto Vegetable Pasta

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Recipe - Dearborn Market
Barilla® Al Bronzo™ Mezzi Rigatoni Pesto Vegetable Pasta
Barilla® Al Bronzo™ Mezzi Rigatoni Pesto Vegetable Pasta
Prep Time20 Minutes
0
Cook Time15 Minutes
Ingredients
1 box Barilla® Al Bronzo Mezzi Rigatoni pasta
½ jar Barilla® Rustic Basil Pesto
2 tablespoons extra virgin olive oil
1 onion, small diced
3 each zucchini, sliced half moon
1 bunch asparagus, diced
1 pint cherry tomatoes, halved
½ cup Parmigiano-Reggiano cheese, shredded
10 basil leaves, sliced
Salt and pepper to taste
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.
20 minutes
Prep Time
15 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
1 box Barilla® Al Bronzo Mezzi Rigatoni pasta
Not Available
½ jar Barilla® Rustic Basil Pesto
Barilla Rustic with Italian Basil Pesto Sauce, 6.5 oz
Barilla Rustic with Italian Basil Pesto Sauce, 6.5 oz
$4.79$0.80/oz
2 tablespoons extra virgin olive oil
Botticelli Everyday Cooking Extra Virgin Olive Oil, 16.9 fl oz
Botticelli Everyday Cooking Extra Virgin Olive Oil, 16.9 fl oz
$13.29$0.79/fl oz
1 onion, small diced
Fresh Sweet Onion
Fresh Sweet Onion
$0.50 avg/ea$1.99/lb
3 each zucchini, sliced half moon
Fresh Green Squash
Fresh Green Squash
$0.56 avg/ea$0.99/lb
1 bunch asparagus, diced
Fresh Green Asparagus
Fresh Green Asparagus
$4.49 avg/ea$4.49/lb
1 pint cherry tomatoes, halved
Sunset® Sugar Bombs® Grape Tomatoes On-The-Vine, 12 oz
Sunset® Sugar Bombs® Grape Tomatoes On-The-Vine, 12 oz
$5.99
½ cup Parmigiano-Reggiano cheese, shredded
Not Available
10 basil leaves, sliced
Fresh Hydroponic Basil, bunch
Fresh Hydroponic Basil, bunch
$3.49
Salt and pepper to taste
Morton McCormick Iodized Salt & Pepper, Shaker Set
Morton McCormick Iodized Salt & Pepper, Shaker Set
$2.99$0.57/oz

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.