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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. This vegan recipe is packed with delicious vegetables.


Serving Size: 8

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

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  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.

Nutrition information per serving

Calories 210; Total Fat 5 g (Sat 0.5 g , Trans 0 g , Poly 1 g, Mono 3 g ); Cholesterol 0 mg; Sodium 310 mg; Potassium 550 mg; Total Carbohydrates 35 g; Dietary Fiber 6 g; Total Sugars 7 g; Added Sugar 0 g; Protein 7 g; Vitamin A 44 mcg; Vitamin C 40 mg; Calcium 43 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 108 mcg 

% Daily Value*: Vitamin A 15%; Vitamin C 70%; Calcium 4%; Iron 10 %; Vitamin D 0%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

  • eggplant
  • eggplant protein
  • leek
  • no-meat entrée
  • penne pasta
  • zucchini


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