Roasted-Garlic Avocado Pasta

May 10, 2023May 10, 20230 12
Creamy Roasted-Garlic Avocado Pasta Recipe
in Pasta

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
1/2 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 )

Nutrision Information

Servings Per Recipe
4
Calories
456
Sugar
9g
Fat
25g
This Roasted-Garlic Avocado Pasta recipe is a quick and easy way to add some healthy vegetables and good fats to your diet. The dish is creamy and rich, but it also has a lot of nutritional benefits. The roasted vegetables are packed with vitamins and antioxidants, while the avocado adds some creaminess and healthy fats. The chicken in this recipe can easily be swapped out for a plant-based protein, making it a great vegetarian or vegan option. This dish is perfect for lunch or dinner and can be prepared ahead of time for an easy meal option throughout the week.

Instructions

1.Preheat the oven to 450°F.
2.In a large mixing bowl, combine the zucchini, leek, red and yellow bell pepper, eggplant, 2 tablespoons of balsamic vinegar, olive oil, garlic, salt, and pepper.
3.Mix everything well, and spread the mixture on a baking sheet lined with parchment paper.
4.Roast the vegetables for 20-25 minutes, stirring occasionally, until they are tender and lightly browned.
5.In a separate pot, cook the pasta according to package directions until al dente, and then drain.
6.While the pasta is cooking, heat up the chicken broth in a medium pan over medium heat, and then add in the chicken.
7.Cook the chicken for 5-7 minutes or until no longer pink.
8.Put the cooked pasta into a large bowl, add in the roasted vegetables, chicken, and remaining 4 tbsp balsamic vinegar.
9.Toss everything together, making sure the pasta is well coated with the vegetables and the sauce.
10.Finally, add in the ripe avocado slices and mix everything together gently.
11.Garnish with some fresh basil, if desired.

PROS

This dish is creamy, flavorful, and full of healthy vegetables.

It is easy to make and can be enjoyed as a main course or as a side dish.

CONS

This recipe calls for chicken, but it can easily be made vegetarian or vegan by omitting the meat.

The avocado slices can quickly brown, so this dish is best served immediately after preparation.

HEALTH & BENEFITS

The roasted garlic and avocado in this pasta dish provide numerous health benefits. Garlic contains compounds that have been shown to boost the immune system and reduce blood pressure. Avocado is a nutrient-dense fruit that is high in healthy fats, fiber, and potassium. It has been linked to improved heart health, better digestion, and reduced inflammation.

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