Collezione Rigatoni with Roasted Vegetables
Pesto & Parmigiano Cheese
Made with
Barilla Collezione Rigatoni
- Prep
- Cook
- Skill
- Beginner
- 665
- calories
- 36g
- total fat
- 69g
- total carbohydrate
- 18g
- protein
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Ingredients
Ingredients for 6 people
- 1 box Barilla® Collezione Rigatoni
- ½ jar Barilla® Rustic Basil Pesto
- 2 tbs.extra virgin olive oil
- 1 Vidalia onion, thick julienne cut
- 1 carrot, diced
- 2 small zucchini, half-moon cut
- 1 red pepper, fire roasted, diced
- 1 yellow pepper, fire roasted, diced
- 1/3 cup Parmigiano-Reggiano cheese, grated divided
Instructions
-
Pre-heat oven to 400° F
-
Bring a large pot of water to a boil
-
Meanwhile, season carrots, onion and zucchini with oil, salt and pepper and roast in the oven at 400° F, about 10 minutes
-
Cook pasta 2 minutes less than package directions, drain reserving 1 cup of the cooking water
-
Finish the pasta cooking process in a skillet with the roasted vegetables and cooking liquid as needed
-
Turn off heat, stir in half of the cheese, pesto and roasted peppers
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Top with remaining cheese before serving
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