Skip to main content

Barilla® Collezione Rigatoni with Roasted Vegetables, Pesto & Parmigiano Cheese



Ingredients for 6 people

  • 1 box Barilla® Collezione Rigatoni
  • ½ jar Barilla® Pesto sauce
  • 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


  1. 1
    Pre-heat oven to 400° F
  2. 2
    Bring a large pot of water to a boil
  3. 3
    Meanwhile, season carrots, onion and zucchini with oil, salt and pepper and roast in the oven at 400° F, about 10 minutes
  4. 4
    Cook pasta 2 minutes less than package directions, drain reserving 1 cup of the cooking water
  5. 5
    Finish the pasta cooking process in a skillet with the roasted vegetables and cooking liquid as needed
  6. 6
    Turn off heat, stir in half of the cheese, pesto and roasted peppers
  7. 7
    Top with remaining cheese before serving

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies