Barilla® Al Bronzo™ Mezzi Rigatoni Pesto Vegetable Pasta

Barilla® Al Bronzo™ Mezzi Rigatoni Pesto Vegetable Pasta

Recipe - The Fresh Grocer - Corporate

Prep Time20 Minutes

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

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.

20 minutes

Prep Time

15 minutes

Cook Time

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, 6 Ounce

Add Barilla Rustic with Italian Basil Pesto Sauce, 6.5 oz to Favorites.Add Barilla Rustic with Italian Basil Pesto Sauce, 6.5 oz to Favorites.

$3.99$0.67/oz

2 tablespoons extra virgin olive oil

Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz, 25.5 Fluid ounce

Add Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz to Favorites.Add Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz to Favorites.

$13.49$0.53/fl oz

1 onion, small diced

Fresh Sweet Onion, 10 Ounce

Add Fresh Sweet Onion to Favorites.Add Fresh Sweet Onion to Favorites.

$0.93 avg/ea$1.49/lb

3 each zucchini, sliced half moon

Fresh Green Squash, 9 Ounce

On Sale!

Add Fresh Green Squash to Favorites.Add Fresh Green Squash to Favorites.

$0.84 avg/ea was $1.12 avg/ea$1.49/lb

1 bunch asparagus, diced

Fresh Green Asparagus, 1 Pound

Add Fresh Green Asparagus to Favorites.Add Fresh Green Asparagus to Favorites.

$4.49 avg/ea$4.49/lb

1 pint cherry tomatoes, halved

Fresh Cherry Tomatoes, each, 1 Each

Add Fresh Cherry Tomatoes, each to Favorites.Add Fresh Cherry Tomatoes, each to Favorites.

$3.49

½ cup Parmigiano-Reggiano cheese, shredded

Stella Parmigiano Reggiano Cheese, 5.3 oz, 5.3 Ounce

Add Stella Parmigiano Reggiano Cheese, 5.3 oz to Favorites.Add Stella Parmigiano Reggiano Cheese, 5.3 oz to Favorites.

$8.99$1.70/oz

10 basil leaves, sliced

Fresh Hydroponic Basil, bunch, 1 Each

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$3.49

Salt and pepper to taste

Bowl & Basket Iodized Salt, 26 oz, 26 Ounce

Add Bowl & Basket Iodized Salt, 26 oz to Favorites.Add Bowl & Basket Iodized Salt, 26 oz to Favorites.

$0.89$0.03/oz

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.