Barilla® Al Bronzo Mezzi Rigatoni with Pesto & Roasted Vegetables

INGREDIENTS

• 1 box Barilla® Al Bronzo Mezzi Rigatoni pasta
• ½ jar Barilla® Rustic Basil Pesto
• 2 tablespoons extra virgin olive oil
• 1 onion, small diced
• 3 each zucchini, sliced half moon
• 1 bunch asparagus, diced
• 1 pint cherry tomatoes, halved
• ½ cup Parmigiano-Reggiano cheese, shredded
• 10 basil leaves, sliced
• Salt and pepper to taste

DIRECTIONS

• Pre-heat your oven to 425°F. Bring a large pot of water to a boil.

• Toss the vegetables in olive oil and season with salt and pepper, place onto a sheet tray and roast in the oven for 15 minutes or until slightly golden and cooked through. Remove from the oven and set aside.

• Cook pasta according to package directions.

• Meanwhile, in a large bowl add pesto and ½ cup of pasta cooking water and stir to combine.

• Drain pasta and toss with the sauce, vegetables, and cherry tomatoes.

• Garnish with basil and cheese.