California Avocado Recipe Cards

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ROASTED GARLIC AVOCADO PASTA

Recipe Provided By the California Avocado Commission

1
Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 8

Ingredients

  • 3.0003 med. zucchini, cut in half lengthwise and sliced
  • 1.0001 leek (white part only) thinly sliced, separated
  • 1.0001 med. red and yellow bell pepper, cut into 1-inch pieces
  • 1.0001 Chinese eggplant, cut in half lengthwise and sliced
  • 3.0003 Tbsp. balsamic vinegar, divided
  • 1.0001 Tbsp. olive oil
  • 5.0005 med. cloves garlic, finely chopped
  • 1.0001 tsp. salt and pepper
  • 8.0008 oz. penne pasta, cooked
  • 0.500½ lb. boneless, skinless chicken, cooked and cut into cubes
  • 0.500½ cup salt reduced, fat free chicken broth
  • 1.0001 ripe, Fresh California Avocado, seeded, peeled and cut into 16 slices
  • 1.0001 bunch fresh basil, 1 whole leaf per serving plus 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 Tbsp. 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.

*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.

© 2012 California Avocado Commission