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Roasted Garlic Avocado Pasta Recipe
Recipe provided by the California Avocado Commission
Re-Calculate: Ingredients
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)
Instructions:
- In a large roasting pan sprayed with non-stick cooking spray, combine all vegetables.
- In a small bowl, blend about two thirds of the balsamic vinegar, oil, garlic, salt and pepper.
- Pour over vegetables and toss to coat.
- Roast in preheated 375 degrees F. oven for 45 min, stirring twice.
- Remove vegetables from oven and pour on remaining balsamic vinegar.
- In a large bowl, toss together cooked pasta, roasted garlic and vegetables, chicken, chicken broth and fresh basil (optional).
- Portion into 8 pasta bowls.
- Place two slices avocado and a fresh basil leaf on each.
Nutrition Facts
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Quick Nutrition
Facts
Amount Per Serving
| Calories: | 200 |
| Total Fat: | 6 g |
| Saturated Fat: | n/a |
| Trans Fat: | n/a |
| Cholesterol: | 60 mg |
| Sodium: | 300 mg |
| Total Sugars: | n/a |
| Protein: | 15 g |
Category:
Entree
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