Collezione Rigatoni with Roasted Vegetables

Pesto & Parmigiano Cheese

  • 665
  • 36g
    total fat
  • 69g
    total carbohydrate
  • 18g
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Ingredients for 6 people

  • 1 box Barilla® Collezione Rigatoni
  • ½ jar Barilla® Bazil 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


  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

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