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Mezzi Rigatoni with Pesto, Leeks & Squash

A healthy vegetarian pasts dish that takes just 30 minutes to make.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Entree, Lunch
Cuisine: Italian, Mediterranean
Keyword: 30 minutes or less, barilla, barilla pasta, pasta, pesto
Servings: 4
Author: Barilla


  • 1/2 box Barilla® Mezzi Rigatoni
  • 1/2 jar Barilla® Basil Pesto
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 leek sliced into rounds
  • 1 cups butternut squash small diced
  • Salt and black pepper to taste
  • 1/4 cup Parmigiano-Reggiano cheese


  • Bring a large pot of water to a boil, meanwhile in a large skillet sauté leeks in olive oil for three minutes.
  • Add squash and sauté for 3-4 minutes or until lightly browned then season with salt and pepper.
  • Cook pasta according to package directions reserving ½ cup of cooking water.
  • Drain and toss pasta with the sauce and cooking water then cook until the sauce has thickened, about 1 minute.
  • Remove skillet from the heat and fold in the pesto and cheese.