California Avocado season is winding down
HomeRecipesDietDairy FreePasta With Oven Roasted Vegetables and Avocado

Pasta With Oven Roasted Vegetables and Avocado

Star ratingStar ratingStar ratingStar ratingStar rating (7)GIF animation to indicate loadingLoading... Leave a comment

Total Time: 45 min

Cook Time:

Nutrition Facts

Nutrition information
per serving

Calories 210
Total Fat 5g
Saturated Fat 0.5g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
Sodium 310mg
Total Carbs 35g
Dietary Fiber 6g
Total Sugars 7g
Protein 7g
Potassium 550mg

Vitamin A 831 (IU); Vitamin C 40 mg; Calcium 43 mg; Iron 1.8 mg; Vitamin D 0 (IU); Folate 108 mcg; Omega 3 Fatty Acid 0.11 g

% Daily Value*: Vitamin A 15%; Vitamin C 70%; Calcium 4%; Iron 10%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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.

Start cooking

Serves: 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 cup 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
  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.

Print recipe

*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.

Did You Know?

California Avocados can be used as a substitute for butter. Learn about avocados and dietary guidelines for Americans.

Recipe Tags: | View More Tags
Recipe Categories: Dairy Free Entrees Have A Plant® Mediterranean Diet Side Dishes Vegetarian
PinPrint

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

You might also like

Comments

Other Topics

Recipes

See Recipes

Nutrition

Read Articles

Sustainability

Read Articles

How-To

Read Articles

Avocado 101

Read Articles