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.
Barilla Al Bronzo Mezzi Rigatoni pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.
Ingredients 7 Servings
- 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
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.