Pasta With Oven Roasted Vegetables and Avocado

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Nutritional Highlights (per serving)

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5 g
Total Fat
35 g
Total Carbs
7 g
310 mg
 Pasta With Oven Roasted Vegetables and Avocado

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.


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

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


  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.

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

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%

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


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