Roasted Vegetables Pasta with California Avocado Pesto Sauce

HomeRecipesMeals & DishesComfort FoodsRoasted Vegetables Pasta with California Avocado Pesto Sauce

Bowl of pasta made with avocado pesto sauce

Total Time: 35 min

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Cook Time: 25 min

Prep Time: 10 min

Nutrition Facts

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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).

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Serves: 4

Ingredients
Instructions

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

Preheat the oven to 450 F.
Cover a large 17¼-inch-by-11½-inch-by-1-inch baking sheet with aluminum foil and spray the foil with nonstick cooking spray.
Put the vegetables on sheet and roast them for 25 minutes or until they are tender, and their edges are browned.
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.
In a blender add all the ingredients for the avocado pesto sauce and blend until reaching a creamy smooth consistency.
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.

*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.