Barilla® Collezione Rigatoni with Pesto & Roasted Vegetables

  • 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


  1. 1
    Pre-heat your oven to 425°F and bring a large pot of water to a boil.
  2. 2
    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.
  3. 3
    Cook the pasta according to the directions.
  4. 4
    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.
  5. 5
    Garnish with basil and shredded cheese.

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