| 1. |
Add 10 cups water to a large pot. Cover and bring to a boil over high heat. |
| 2. |
While water comes to a boil, halve the zucchini lengthwise, then cut into 1/2 inch thick half-moons. Peel and cut onion in 1/4 inch slices. |
| 3. |
Toss zucchini and onions with 1 tbsp oil, salt and pepper, on an unlined baking sheet. Broil on high in the middle of the oven for 8-10 minutes, until charred. Note: Stir halfway. |
| 4. |
Halve the tomatoes and cut bocconcini into quarters. Whisk together vinegar, 1/4 tsp salt and 1/4 tsp sugar in a large bowl. Add the tomatoes and bocconcini and set aside to marinade. |
| 5. |
Add rigatoni to boiling water, cook uncovered 10-12 minutes. Reserve 1/4 cup pasta water, then drain and return rigatoni to the same pot, off heat. |
| 6. |
Add reserved pasta water, 2 tbsp butter, roasted veggies and pesto to the pot with the rigatoni. Toss to combine. |
| 7. |
Serve rigatoni, topped with marinated tomatoes and bocconcini. Sprinkle with almonds and parsley. Enjoy! |
