Roasted Garlic Avocado Pasta

Yield: 8 servings

Ingredients

• 3 medium zucchini, cut in half lengthwise and sliced
• 1 leek (white part only) thinly sliced, separated
• 1 medium red and yellow bell pepper, cut into 1-inch pieces
• 1 Chinese eggplant, cut in half lengthwise and sliced
• 3 tablespoons balsamic vinegar, divided
• 1 tablespoon olive oil
• 5 medium cloves garlic, finely chopped
• 1 teaspoon salt and pepper
• 8 ounces penne pasta, cooked
• 1/2 pound 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 + additional thinly chopped leaves (optional)

Instructions

1. In a large roasting pan sprayed with non-stick cooking spray, combine all vegetables.
2. In a small bowl, blend 2 tablespoons 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 minutes, 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.

Notes

* 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.

Nutrition

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

Attribution

Recipe and photo used with permission from: California Avocado Board