Al Bronzo Mezzi Rigatoni with Pesto & Roasted Vegetables – Barilla Recipe
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
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Cooking tools:
- Oven
- Stove
- Pot
- Baking sheet
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Spoon
Ingredients
- 1 box of Barilla Al Bronzo Mezzi Rigatoni pasta
- 1/2 jar Barilla Rustic Basil Pesto
- 2 tbsp extra virgin olive oil
- 1 onion, small diced
- 3 zucchini, sliced half moon
- 1 bunch of asparagus, diced
- 1 pint of cherry tomatoes, halved
- 1/2 cup Parmigiano-Reggiano cheese, shredded
- 10 basil leaves, sliced
- Salt
- black pepper
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