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Roasted Vegetables Pasta with California Avocado Pesto Sauce

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Bowl of pasta made with avocado pesto sauce

Total Time: 35 min

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 380
Total Fat 12g
Saturated Fat 2.5g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 5mg
Sodium 310mg
Total Carbs 59g
Dietary Fiber 13g
Total Sugars 7g
Protein 15g
Potassium 1167mg

Vitamin A 342 mcg; Vitamin C 73 mg; Calcium 143 mg; Iron 4 mg; Vitamin D 0 mcg; Folate 158 mcg; Omega 3 Fatty Acid 0.25 g

% Daily Value*: Vitamin A 40%; Vitamin C 80%; Calcium 10%; Iron 20%; Vitamin D 0%

*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.

Pasta dishes are typically high in simple carbohydrates. So here, I am using a high-protein, high-fiber pasta mix with vegetables and avocado. This recipe aside from being delicious also has the added benefit of keeping you fuller for longer and regulating your blood glucose much better due to the fiber and protein content.  I recommend buying pastas that provide 5 grams or higher of fiber and 10 grams or higher of protein per serving (2 ounces dry).

Start cooking

Serves: 4

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For the Roasted Vegetables 2 (5-inch) zucchini, halved and sliced in 1/2-inch slices 2 (6-inch) carrots, sliced in 1/2-inch slices 12 Brussels sprouts, halved Nonstick cooking spray For the Pasta 8 oz. rotini high protein and fiber dry pasta 1 cup cherry tomatoes, halved 1 ripe, Fresh California Avocado, seeded, peeled, and cut into 1-inch cubes For the Avocado Pesto Sauce 1 ripe, Fresh California Avocado, seeded, peeled, and cubed 1 bunch basil leaves, reserve a few leaves for garnish if desired 1/2 cup 2% plain Greek yogurt 1/4 cup shredded Parmesan cheese 1/4 tsp. black pepper 1/2 tsp. sea salt 1/4 cup water
  1. Preheat the oven to 450 F.
  2. Cover a large 17¼-inch-by-11½-inch-by-1-inch baking sheet with aluminum foil and spray the foil with nonstick cooking spray.
  3. Put the vegetables on sheet and roast them for 25 minutes or until they are tender, and their edges are browned.
  4. In the meantime, bring a large pot of water to a boil. Cook pasta according to package instructions, until al dente. Drain and set aside.
  5. In a blender add all the ingredients for the avocado pesto sauce and blend until reaching a creamy smooth consistency.
  6. In a large bowl add the cooked pasta and stir in half of the avocado pesto sauce. Divide the pasta among serving dishes and top with roasted vegetables, cherry tomatoes and avocado. Drizzle lightly with additional sauce and serve with remaining sauce on the side. Store any remaining sauce in airtight container and refrigerate.

Serving Suggestion: Serve with grilled or baked chicken breast.

Beverage Pairing: Seltzer water.

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*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?

Avocados can actually be used in baking recipes. Learn more about California Avocados.

Recipe Tags: | View More Tags
Recipe Categories: Comfort Foods Diabetic Friendly Have A Plant® Registered Dietitian Recipes Salads & Dressings Salsas & Sauces Side Dishes Vegetarian
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As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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