Loading...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.
Pasta With Oven Roasted Vegetables and Avocado
Total Time:
45min
Cook Time:
45min
Nutritional Highlights (per serving)
210
Calories
5
g
Total Fat
35
g
Total Carbs
7
g
Protein
310
mg
Sodium
Ingredients
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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- In large roasting pan (bottom of broiler pan works well) sprayed with non-stick cooking spray, combine all vegetables.
- In small bowl, blend 2/3 of the balsamic vinegar with the, oil, garlic, salt, and pepper. Pour over vegetables and toss to coat.
- Roast in pre-heated 375 degrees F oven for 45 minutes, stirring twice.
- Remove vegetables from oven and pour on remaining balsamic vinegar.
- In large bowl, toss together cooked pasta, roasted vegetables, broth, and basil. Portion into individual low-sided pasta bowls.
- 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
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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