For the Roasted Vegetables

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2 (5-inch) zucchini halved and sliced in 1/2-inch slices

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2 (6-inch) carrots sliced in 1/2-inch slices

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12 Brussels sprouts halved

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Nonstick cooking spray

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For the Pasta

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8 oz. rotini high protein and fiber dry pasta

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1 cup cherry tomatoes halved

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1 ripe, Fresh California Avocado seeded, peeled, and cut into 1-inch cubes

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For the Avocado Pesto Sauce

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1 ripe, Fresh California Avocado seeded, peeled, and cubed

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1 bunch basil leaves reserve a few leaves for garnish if desired

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1/2 cup 2% plain Greek yogurt

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1/4 cup shredded Parmesan cheese

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1/4 tsp. black pepper

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1/2 tsp. sea salt

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1/4 cup 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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.