The Fresh Grocer

Barilla® Al Bronzo™ Mezzi Rigatoni Pesto Vegetable Pasta

Barilla® Al Bronzo™ Mezzi Rigatoni Pesto Vegetable Pasta

Recipe - The Fresh Grocer - Corporate

Barilla® Al Bronzo™ Mezzi Rigatoni Pesto Vegetable Pasta

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

Onion Vidalia, 0.3 pound, 0.3 Pound

On Sale!

Add Onion Vidalia, 0.3 pound to Favorites.Add Onion Vidalia, 0.3 pound to Favorites.

$0.39 avg/ea was $0.45 avg/ea$1.29/lb

3 each zucchini, sliced half moon

Green Zucchini, 1 ct, 9 oz, 9 Ounce

On Sale!

Add Green Zucchini, 1 ct, 9 oz to Favorites.Add Green Zucchini, 1 ct, 9 oz to Favorites.

$0.84 avg/ea was $1.68 avg/ea$1.49/lb

1 bunch asparagus, diced

Asparagus Bundle, 1 pound, 1 Pound

Add Asparagus Bundle, 1 pound to Favorites.Add Asparagus Bundle, 1 pound to Favorites.

$3.99 avg/ea$3.99/lb

1 pint cherry tomatoes, halved

Bowl & Basket Grape Tomatoes, 1 pint, 1 Pint

Add Bowl & Basket Grape Tomatoes, 1 pint to Favorites.Add Bowl & Basket Grape Tomatoes, 1 pint to Favorites.

$2.99$2.99/pt

½ cup Parmigiano-Reggiano cheese, shredded

Stella Parmigiano Reggiano Cheese, 5.3 oz, 5.3 Ounce

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$7.99$1.51/oz

10 basil leaves, sliced

Basil - Fresh One Bunch, 1 each, 1 Each

Add Basil - Fresh One Bunch, 1 each to Favorites.Add Basil - Fresh One Bunch, 1 each to Favorites.

$3.49

Salt and pepper to taste

Bowl & Basket Iodized Salt, 26 oz, 26 Ounce

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$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.