Roasted Garlic Avocado Pasta Recipe

Recipe provided by the California Avocado Commission

Re-Calculate: Ingredients


  • 3 med. zucchini, cut in half lengthwise and sliced
  • 1 leek (white part only) thinly sliced, separated
  • 1 med. red and 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 med. cloves garlic, finely chopped
  • 1 tsp. Salt and pepper
  • 8 oz. penne pasta, cooked
  • 1⁄2 lb. boneless, skinless chicken, cooked and cut into cubes
  • 1⁄2 cup salt reduced, fat free chicken broth
  • 1 ripe Fresh California Avocado, seeded, peeled and cut into 16 slices
  • 1 bunch fresh basil, 1 whole leaf per serving plus additional thinly chopped leaves (optional)


  1. In a large roasting pan sprayed with non-stick cooking spray, combine all vegetables.
  2. In a small bowl, blend about two thirds of the balsamic vinegar, oil, garlic, salt and pepper.
  3. Pour over vegetables and toss to coat.
  4. Roast in preheated 375 degrees F. oven for 45 min, stirring twice.
  5. Remove vegetables from oven and pour on remaining balsamic vinegar.
  6. In a large bowl, toss together cooked pasta, roasted garlic and vegetables, chicken, chicken broth and fresh basil (optional).
  7. Portion into 8 pasta bowls.
  8. Place two slices avocado and a fresh basil leaf on each.

Nutrition Facts


Nutrients per Serving: calories 200; protein 15g; carbohydrates 21g; total fat 6g; cholesterol 30mg; fiber 2g; sodium 300mg

Quick Nutrition

Amount Per Serving

Calories: 200
Total Fat: 6 g
Saturated Fat: n/a
Trans Fat: n/a
Cholesterol: 60 mg
Sodium: 300 mg
Carbohydrates: 21 g
Total Sugars: n/a
Protein: 15 g

View full nutrition facts

Category: Entree
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