Al Bronzo® Mezzi Rigatoni with Pesto & Roasted Vegetables
35 minutes
WeeknightWeekendGatheringsSummer RecipesSpring RecipesDairy/CreamExtra Virgin Olive OilTomatoesAl Bronzo® Organic PastaShort
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
8 servings
½Jar Barilla® Rustic Basil Pesto
2tablespoons Extra Virgin Olive Oil
1Onion, small diced
3Each zucchini, sliced half moon
1Bunch asparagus, diced
1Pint Cherry Tomatoes, Halved
½Cup Parmigiano-Reggiano cheese, shredded
10Basil leaves, sliced
To tasteSalt and pepper
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

