Roasted Garlic Avocado Pasta Recipe

This pasta dish is chock full of flavorful fruits, vegetables, chicken and avocado.

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Re-Calculate: Ingredients


  • 3 med. zucchini, cut in half lengthwise and sliced
  • 1 Shallots thinly sliced, separated
  • 1 med. red (or yellow bell pepper), cut into 1-inch pieces , membrane and seeds removed and thinly sliced
  • 1⁄2 eggplant, cut in half lengthwise and sliced
  • 3 Tbsp. balsamic vinegar, divided
  • 1 Tbsp. olive oil
  • 5 cloves garlic, finely chopped
  • 8 oz. penne (or bow tie) pasta, cooked
  • 1⁄2 lb. boneless, skinless chicken breast, cooked and cut into cubes
  • 1⁄2 lb. boneless, skinless chicken, cooked and cut into cubes
  • 1⁄2 cup salt reduced, fat free chicken broth
  • 1 ripe Fresh Hass Avocado, seeded, peeled and cut into 16 slices
  • Salt and pepper to taste
  • Fresh grated Parmesan cheese, to taste
  • Optional chopped fresh basil or Italian parsley as garnish


  1. Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions. Drain and cover to keep warm.
  2. In a large roasting pan sprayed with non-stick cooking spray, combine all vegetables.
  3. In a small bowl, blend about two thirds of the balsamic vinegar, oil, garlic, salt and pepper.
  4. Pour over vegetables and toss to coat.
  5. Roast in preheated 375 degrees F. oven for 45 min, stirring twice.
  6. Remove vegetables from oven and pour on remaining balsamic vinegar.
  7. In a large bowl, toss together cooked pasta, garlic and vegetables, chicken, and chicken broth
  8. Portion into 8 pasta bowls.
  9. Place two slices avocado and a fresh basil leaf on each.

Serving Suggestions:

Toss the pasta with fresh chopped basil for a different twist on the recipe.