Al Bronzo Mezzi Rigatoni With Pesto & Roasted Vegetables
Featuring baked zucchini, asparagus and cherry tomatoes tossed with extra virgin olive oil, this flavorful recipe is great for an easy lunch or weeknight dinner. The Al Bronzo Mezzi Rigatoni pasta pairs elegantly with the pesto sauce.
7 Serving(s)
Ingredients
- 1 (14.1 oz.) box Al Bronzo Mezzi Rigatoni
- 2 tbsp. extra virgin olive oil
- 3 zucchini, sliced half moon
- 1 pint cherry tomatoes, halved
- 10 basil leaves, sliced
- 1/2 jar Barilla® Rustic Basil Pesto
- 1 onion, small, diced
- 1 bunch asparagus, diced
- 1/2 cup Parmigiano-Reggiano cheese, shredded
- salt and pepper, to taste
Instructions
- 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 1/52 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.
Recipe Notes
- Add a generous pinch of sea salt to the cooking water to enhance the pasta’s flavor.
- Stir your pasta for 1 minute after putting the pasta in the water.
- Avoid adding oil to the water as it prevents sauce from clinging to the pasta.
- Do not rinse your pasta as it removes helpful starch that allows your sauce to cling to your pasta.
- Always reserve a cup of pasta water to add to your pasta sauce. It helps bring the flavors together in your pasta dish.
Nutrition Facts
253 Calories Per ServingFat: 9gSaturated Fat: 2gCholesterol: 2mgSodium: 477mgCarbohydrates: 36gFiber: 6gSugars: 11gProtein: 7gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe