Roasted-Garlic Avocado Pasta Recipe

Name: Roasted-Garlic Avocado Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium zucchini, cut in half lengthwise and sliced; 1 leek (white part only); 1 medium red bell pepper, cut into 1 inch pieces; 1 medium yellow bell pepper, cut into 1 inch pieces; 1 Chinese eggplant, cut in-half lengthwise and sliced; 6 tablespoons balsamic vinegar, divided; 2 tablespoons olive oil; 10 garlic cloves, finely chopped; 2 teaspoons salt and pepper; 8 ounces penne pasta, cooked; 12 lb boneless skinless chicken, cook and cut into cubes; 1 cup reduced-sodium fat-free chicken broth; 1 avocado, seeded, peeled and cut into 16 slices (ripe); fresh basil (optional)

Servings: persons

3 medium zucchini, cut in half lengthwise and sliced
1 leek (white part only)
1 medium red bell pepper, cut into 1 inch pieces
1 medium yellow bell pepper, cut into 1 inch pieces
1 Chinese eggplant, cut in-half lengthwise and sliced
6 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
10 garlic cloves, finely chopped
2 teaspoons salt and pepper
8 ounces penne pasta, cooked
12 lb boneless skinless chicken, cook and cut into cubes
1 cup reduced-sodium fat-free chicken broth
1 avocado, seeded, peeled and cut into 16 slices (ripe)
fresh basil (optional)

1
Preheat oven to 375F.
2
Combine all vegetables in a large roasting pan sprayed with non-stick cooking spray.
3
In a small bowl, blend 2 Tbs balsamic vinegar, oil, garlic, salt & pepper.
4
Pour the blended ingredients over the vegetables and toss until covered well.
5
Roast in oven for 45 minutes stirring twice.
6
Cook pasta and put aside.
7
Cook and cut chicken and put aside Remove vegetables from the oven and pour the remaining balsamic vinegar over the vegetables.
8
In a large bowl, toss together cooked pasta, roasted vegetables, chicken, chicken broth.
9
Portion into 8 pasta bowls.
10
Put two slices avocado and a fresh basil leaf on each one.

3027

kcal

Calories

Fat

130

Carbs

464

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 medium zucchini, cut in half lengthwise and sliced, 1 leek (white part only), 1 medium red bell pepper, cut into 1 inch pieces, 1 medium yellow bell pepper, cut into 1 inch pieces, and more.

Yes, Roasted-Garlic Avocado Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted-Garlic Avocado Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions