Now in season! Learn what makes our avocados so special & where to find them.

Pasta With Oven Roasted Vegetables and Avocado

Pasta With Oven Roasted Vegetables and Avocado
Total time:

75 min

Prep time:

30 min

Cook time:

45 min

Penne pasta is tossed with balsamic-roasted vegetables then topped with creamy Fresh California Avocados. Excellent source of Vitamin C. Good source of Vitamin A and Iron.

ingredients

Serving Size: 8

3 medium zucchini, cut in half lengthwise and sliced
1 medium red onion, sliced into crescents
1 leek (white part only) thinly sliced, rings separated
1 medium red bell pepper cut into 1 inch pieces
1 medium yellow bell pepper cut into 1 inch pieces
1 Chinese eggplant, cut in half lengthwise and sliced
3 Tbsp. balsamic vinegar, divided
1 Tbsp. olive oil
5 medium cloves garlic, finely chopped
1 tsp. salt
1 tsp. ground black pepper
8 oz. uncooked penne pasta, cooked according to package directions
1/2 cups salt-reduced, fat free vegetable broth
1 Tbsp. chopped fresh basil leaves
1 ripe, Fresh California Avocado, seeded, peeled and cut into 16 slices
As needed Fresh basil leaves, for garnish

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More

Instructions

  1. In large roasting pan (bottom of broiler pan works well) sprayed with non-stick cooking spray, combine all vegetables.
  2. In small bowl, blend 2/3 of the balsamic vinegar with the, oil, garlic, salt, and pepper. Pour over vegetables and toss to coat.
  3. Roast in pre-heated 375 degrees F oven for 45 minutes, stirring twice.
  4. Remove vegetables from oven and pour on remaining balsamic vinegar.
  5. In large bowl, toss together cooked pasta, roasted vegetables, broth, and basil. Portion into individual low-sided pasta bowls.
  6. Place two slices avocado and a fresh basil leaf on top of pasta.

Serving Suggestion: Top with grilled tofu for a main-dish vegan pasta, or add sliced cooked chicken for a non-vegetarian meal.

Beverage Pairings: Try with a glass of Pinot Grigio.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe Tags

Reviews

1 reviews

Recent pages: