Rigatoni Pasta Recipe for a Mediterranean Diet with Barilla Basil Pesto
Mediterranean Diet Month is drawing to a close, but it doesn’t have to end for you. Research by Oldways has shown that a Mediterranean diet is one of the healthiest ways to eat, so why not make it a lifelong habit? This healthy way of eating is inspired by the traditional dietary patterns of the Mediterranean region. It focuses on eating a balanced diet of quality whole foods—including al dente pasta.
This rigatoni recipe with Barilla Basil Pesto and fresh vegetables is the perfect example of a balanced and healthy pesto recipe that aligns with a Mediterranean diet. Our rigatoni pasta, especially, helps further the benefits of this dish. For more Mediterranean diet recipes and information on how to eat better all the time, browse our Passion for Pasta posts on the subject.Rigatoni with Pesto and Vegetables
Servings: 6Ingredients
1 box rigatoni
1 jar basil pesto sauce
2 tablespoons extra virgin olive oil
1 onion, small diced
3 zucchini, small moon sliced
1 bunch asparagus, diced
1 pint cherry tomatoes, halved
10 basil leaves
½ cup Parmigiano cheese, shredded
Salt and pepper to taste
Directions
1. Pre-heat oven to 425°F. Bring a large pot of water to a boil.
2. Toss the vegetables in extra virgin olive oil and season with salt and pepper.
3. Place onto a sheet tray and roast in oven for 15 minutes or until slightly golden and cooked through. Remove from the oven and set aside.
4. Cook the rigatoni pasta according to the directions.
5. In a large bowl, add the pesto sauce and ½ cup of the cooking water and stir to combine. Drain the rigatoni and toss with the pesto, vegetables and cherry tomatoes.
6. Garnish with basil and shredded cheese.
Recipe and Photo Credit: Chef Lorenzo Boni