RCI-ND.005.0107.001
Pasta with Oven-roasted Vegetables and Avocado
Pasta with Oven-roasted Vegetables and Avocado from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- zucchini3 mediumcut in half lengthwise and sliced
- red onion1 mediumsliced into crescents
- leek (white part only) thinly sliced1 unitrings separated
- red bell pepper cut into 1 inch pieces1 medium
- yellow bell pepper cut into 1 inch pieces1 medium
- Chinese eggplant1 unitcut in half lengthwise and sliced
- balsamic vinegar3 tbspdivided
- 1 tbsp
- cloves garlic5 mediumfinely chopped
- 1 tsp
- 1 tsp
- uncooked penne pasta8 ozcooked according to package directions
- boneless½ poundskinless chicken, cooked and cut into cubes
- salt-reduced½ cupfat free chicken broth
- chopped1 tbspfresh basil leaves
- ripe large genuine California avocado1 unitseeded, peeled and cut into 16 slices
- garnish: fresh basil leaves1 unit
Method
1
Preheat oven to 425°F. Toss zucchini, red onion, leek, red bell pepper, yellow bell pepper, and Chinese eggplant with 1 tbsp olive oil, 1.5 tbsp balsamic vinegar, 5 finely chopped garlic cloves, salt, and ground black pepper in a large bowl until evenly coated.
5 minutes
2
Spread the vegetable mixture in a single layer on a baking sheet. Roast in the preheated oven for 30-35 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
35 minutes
3
While vegetables roast, cook the penne pasta according to package directions, then drain and set aside.
10 minutes
4
Heat the cooked chicken cubes in a small pot with the salt-reduced chicken broth over medium heat for 3-4 minutes until warmed through.
4 minutes
5
Add the cooked penne, warmed chicken, and 1 tbsp chopped fresh basil to the roasted vegetables, then gently toss to combine.
6
Divide the pasta mixture evenly among four serving plates or bowls. Arrange 4 avocado slices on top of each serving and garnish with fresh basil leaves. Serve immediately.