Barilla® Collezione Rigatoni with Pesto & Roasted Vegetables

Barilla Collezione Rigatoni Pasta

Made with

Barilla Collezione Rigatoni

  • Prep
  • Cook
  • Skill
  • Diet

  • 954
  • 66g
    total fat
  • 71g
    total carbohydrate
  • 25g
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Ingredients for 6 people

  • 1 Box, Barilla® Collezione Rigatoni
  • 1 Jar, Barilla® Basil Pesto
  • 2 Tbsp, Extra virgin olive oil
  • 1 Onion, small diced
  • 3 ea, Zucchini, sliced half moon
  • 1 Bunch, Asparagus, diced
  • 1 Pint, cherry tomatoes, halved
  • 10 basil leaves, sliced
  • Salt and pepper to taste
  • 1/2 Cup, Shredded Parmigiano cheese


  • Pre-heat your oven to 425°F and 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 the pasta according to the directions.
  • Meanwhile in a large bowl add the pesto and ½ cup of the cooking water and stir to combine. Drain the pasta and toss with the sauce, vegetables and cherry tomatoes.
  • Garnish with basil and shredded cheese.
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