Collezione Rigatoni with Roasted Vegetables

Pesto & Parmigiano Cheese

Barilla Collezione Rigatoni Pasta

Made with

Barilla Collezione Rigatoni
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  • Barilla Collezione Rigatoni with Roasted Vegetables Pesto and Parmigiano Cheese
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® 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

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
  • Top with remaining cheese before serving
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