Al Bronzo Mezzi Rigatoni With Pesto & Roasted Vegetables
Featuring baked zucchini, asparagus and cherry tomatoes tossed with extra virgin olive oil, this flavorful recipe is great for an easy lunch or weeknight dinner
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at schnucks.com.
Ingredients
- 1 (14.1 oz.) box Al Bronzo Mezzi Rigatoni
- 2 tbsp. extra virgin olive oil
- 3 zucchini, sliced half moon
- 1 pint cherry tomatoes, halved
- 10 basil leaves, sliced
- 1/2 jar Barilla® Rustic Basil Pesto
- 1 onion, small, diced
- 1 bunch asparagus, diced
- 1/2 cup Parmigiano-Reggiano cheese, shredded
- salt and pepper, to taste
More Like This
Al Bronzo Mezzi Rigatoni with Pesto & Roasted Vegetables – Barilla Recipe
keyfood.com
Al Bronzo Mezzi Rigatoni with Bacon, Arugula & Cherry Tomatoes - Barilla Recipe
keyfood.com
Al Bronzo® Mezzi Rigatoni with Cherry Tomatoes, Fresh Basil & Burrate Cheese - Barilla Recipe
thefoodemporium.com
Al Bronzo Rigatoni with Tuscan Ragout | Barilla for Professionals USA
barillaforprofessionals.com
Al Bronzo® Mezzi Rigatoni Lemon Ricotta Pasta with Arugula - Barilla Recipe
thefoodemporium.com
Al Bronzo® Mezzi Rigatoni Brown Butter Lemon Pasta Recipe
barilla.com
Rigatoni Al Forno with Bolognese Sauce
food.crs
Comforting Mezzi Rigatoni in Roasted Tomato
crock.recipes